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📝 Description
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🥘 Ingredients
5 or 6 large carrots, a large lump of sugar, 1 pint of weak stock, 3 oz. of fresh butter, salt to taste.
👨🍳 Method
Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water, until half done; drain them well, put them into a stewpan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a seasoning of salt; shake the stewpan about well, and when the butter is well mixed with the carrots, serve. There should be no sauce in the dish when it comes to table, but it should all adhere to the carrots.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Sliced Carrots this week, expecting a humble side dish, but ended up fascinated by the technique. The key, I found, was the glaze—a reduction of stock and sugar that clung to the carrots like a sweet, savory candy coating. I was surprised by how much flavor a simple butter finish added to the dish; it transformed the glaze into a rich, velvety sauce that was impossible to resist. This recipe is perfect for the weeknight cook who craves a bit of vintage charm in their meals. The process is straightforward, and the result is a delightful blend of sweet and savory that elevates a mundane vegetable to something special. I served it alongside a simple roast chicken, and the combination was delightful. The next time you're looking to impress with minimal effort, give these sliced carrots a try—they're a hidden gem from the past.
