Stewed carrots
4 servings
30 minutes
Braised carrots are a simple yet exquisite dish that can enhance the flavor of the main side. Their softness and sweet taste, intensified by butter and a hint of caramelized sugar, create a refined combination. Historically, carrots have been used in many cuisines, but this recipe is original and aims to reveal the full depth of the root vegetable's flavor. The dish's uniqueness lies in its cooking method: a paper circle covering the carrots preserves their richness and prevents aromas from evaporating. It is an ideal side for meat dishes, especially roasted or baked meats where carrots become a sweet and tender contrast. The simplicity of ingredients makes braised carrots accessible while their rich flavor is truly unforgettable.
1
If the carrots are small, do not cut them, just peel them. If they are large, cut them lengthwise into 2 or 4 pieces. Place in a pot, pour in 500 ml of water, add oil, sugar, and a pinch of salt.
- Butter: 50 g
- Carrot: 0.5 kg
- Sugar: 1 teaspoon
- Salt: pinch
2
Cut a circle from baking paper larger than the pot and cover the carrot so that the paper does not touch it.
3
Cook on high heat until all moisture evaporates. Serve immediately as a side dish to meat.