This turning technique serves a dual purpose: the vegetables will cook evenly and the presentation is elegant. You will need a sharp paring knife and, in the beginning, a little patience! Use the vegetable parings in soups or stocks.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Cooking Techniques
Cuisine: French
Keyword: Turned Glazed Carrots
Servings: 18pieces
Calories: 487kcal
Ingredients
18turned carrots or one small bag of baby carrots
0.25cupbrown sugar,packed
0.5cupwater
1tablespoonbutter
0.13teaspoonsalt
Instructions
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 length and about 4 cm (1.5 inch) wide. Pare the sides, shaping them into barrel shapes with 7 faces.
Glaze the carrots: In a medium sauté 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