Glazed Batonnet Carrots


  • 6 1/2 lbs. carrots, peeled
  • 3 ounces butter
  • 2 ounces sugar
  • salt


  • 1. Cut carrots into batonnet.
  • 2. Place carrots into saucepan with boiling salted water to cover. Simmer until tender.
  • Shock cold and drain. Can hold at this point. Can fix individual servings from this point on.
  • 3. Heat the butter in a saute pan. Add sugar and small amount of water. Add carrots and sprinkle with salt to taste. Saute briefly until carrots are well glazed and liquid has evaporated; not further cooked. Serve immediately.


  • SERVINGS: 25
  • SOURCE: Chef Klaus Loos & Gisslen pg. 411