Give 1-on-1 coaching with a French chef  Cooking, culinary career or restaurant. E-gift card, from $150. Give an e-gift card
Skip to content

Turned Glazed Carrots: Tourné Knife Cut & Glazing

Prep10 min
Cook20 min
Total30 min
Yield18 pieces
LevelBeginner
 
 
About This Recipe

Learn how to turn carrots into the classical seven-sided tournée shape, then cook and glaze them until tender and glossy. Includes knife technique and professional presentation tips.

Scale This Recipe

Servings

Ingredients

Units
  • 18 turned carrots or one small bag of baby carrots
  • 0.25 cup brown sugar, — packed
  • 0.5 cup water
  • 1 tablespoon butter
  • 0.13 teaspoon salt

Instructions

  1. 1
    Turn the carrots: Peel and cut vegetables into 5 cm (2 inch) lengths, split in half large pieces and round vegetables into chunks the same and about 4 cm (1.5 inch) wide. Pare the sides, shaping them into barrel shapes with 7 faces.
  2. 2
    Glaze the carrots: In a medium pan, lay the vegetables in a single layer. Add brown sugar, water, butter and salt. Cover with parchment paper with a chimney in the center. Boil until liquid evaporates and glaze starts to caramelized
Take It Further

Want to master this dish like a pro?

This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.

Open the course Find where to start

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Taste as you build this dish and adjust the seasoning at each stage — that habit alone will improve almost anything you cook. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

Ready to master Knife Skills & Basic Cuts?

38 structured courses. 320 recipes. OCRS™ learning paths. Certificates. Coaching.

Open the course Book 1-on-1 coaching
Keep learning

Learn the technique behind the recipe.

Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

Browse the courses Get my roadmap
Scroll to Top