This is a short video brought to you by Tony Brewin, managing director at Super Event Sussex Catering.
In this video tutorial, Tony demonstrates the wrong way and correct way to prepare glazed / buttered carrots.
- Baby carrots
- Seasoning (salt & pepper)
Begin by washing your baby carrots. You should take a knife and remove the top and tip of the carrots.
Tony explains that the wrong way to make glazed carrots is where you would bring a saucepan to the boil full of water, dump the carrots in; add the butter and then season.
This commonly made mistake would result in butter simply sitting on top of the water and melting over it, failing to touch the carrots.
The correct way to make glazed carrots involves you beginning by heating the sauce pan without water.
You should then add a nice chunk of butter.
Once the butter has melted, you should add the carrots and season with salt, pepper and a sprinkle of sugar.
You should now add the water. The big difference between making glazed carrots the right way and the wrong way is the amount of water you use. You should only add just enough water to half cover the carrots.
The aim is to cook the carrots in the water before it evaporates. When the water evaporates, it will leave a nice emulsion of butter, sugar and salt.
If the water evaporates before you have completely cooked your carrots, just add a little more in until the carrots are no longer al dente.
Once your carrots are cooked, you should be left with a shiny and silky emulsion. Tony suggests trying a carrot to check if they are cooked.
Tony serves his glazed carrots in a deep vegetable dish and tops with chopped parsley.