Equipment
Ingredients
Vegetables
- 1000 g heirloom carrots, peeled and trimmed
Glaze Base
- 85 g unsalted butter, cubed
- 240 ml water
- 5 g kosher salt
Aromatics & Finish
- 1 vanilla bean, split lengthwise, seeds scraped
- 60 g raw honey
- 2 g flaky sea salt
Nutrition (per serving)
Method
Prepare the carrots. If using small heirloom carrots, leave whole. If large, slice on a steep diagonal bias about 2.5cm (1 inch) thick to ensure even cooking.
Place the skillet over medium heat. Add the butter and cook, swirling occasionally, until the milk solids turn a golden hazelnut brown and smell nutty (beurre noisette). Watch closely to avoid burning.
Immediately add the carrots, water, vanilla bean pod and seeds, and kosher salt. Caution: The water will sputter when hitting the hot butter.
Cover the pan and simmer for 10-12 minutes, or until carrots are just becoming tender but still offer slight resistance (tender-crisp).
Remove the lid and increase heat to medium-high. Cook, tossing frequently, until the water evaporates and only the butter remains. The carrots should begin to fry slightly in the butter.
Reduce heat to low. Stir in the honey. Toss gently for 1-2 minutes until the carrots are coated in a glossy, thick glaze. Remove the vanilla pod.
Transfer to a serving platter and sprinkle immediately with flaky sea salt to accentuate the sweet and savory contrast.
Chef's Notes
- Excellent paired with roasted duck breast, seared scallops, or pork tenderloin.
- For a deeper savory note, add a sprig of thyme during the simmering stage.
- Using a light-colored pan helps you monitor the browning of the butter so it doesn't burn.
Storage
Refrigerator: 3 days — Store in an airtight container. The glaze may separate upon cooling.
Reheating: Gently warm in a skillet with a splash of water to re-emulsify the glaze.
