Braised Carrots

2016-01-12 18.37.00RECIPE #163, DAY #199

ORIGINAL RECIPE: “Carrotes Etuvees au Beurre“/”Carrots Braised in Butter,” from Julia Child’s Mastering the Art of French Cooking*

TIMING: 45 minutes


TOOLS: Nothing special, just your sauce pan

COOK TYPE: Stovetop

HEALTH: Sure, a long cook and butter. But carrots are good for you, and you don’t lose any vitamins braising like you do with boiling or steaming. This is a great side for a family dinner.

EXPERIENCE: Always looking for quick and easy recipes for side dishes. Just like most other modern families, our evenings can be H-E-C-T-I-C! So I need a few recipes ready to whip up at the last second and round out a simple meal, and probably so do you. This is perfectly acceptable for a night when you are low on energy, pantry supplies, and ideas, but not quite as short on time. The cook time is longer than some sides, but the prep time is real low. Just start the carrots, go help with homework, and come back into the kitchen to whip up some chicken or mashed potatoes or something.

NOTES: While this dish is simple, it is delicious. I find this to be true for lots of French recipes. The trick is, then, to keep exactly the technique and to also buy quality ingredients.


  1. In a small sauce pan, combine 1 1/2 cups water, 1 1/2 pounds peeled and quartered carrots, 1 tablespoon granulated sugar, 1 1/2 tablespoon unsalted butter, and 1/2 teaspoon salt. Bring to a boil.
  2. Reduce heat to maintain a rapid simmer and cover. Cook for 30 minutes, making sure to maintain liquid in the bottom, then start tasting for tenderness. They should be soft and velvety. Cook another 10 minutes, if needed.
  3. Taste for seasoning and serve.

Serve with a healthy protein and a grain or starch. They would be best, I suppose, with a French-inspired meal, like a roast chicken and a potato gratin.

*Recipe changed from the original.


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