Butter Glazed Carrots with Olives Recipe | Jacques Pépin Cooking at Home | KQED

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Canned black olives are often less expensive and still provide a briny flavor.

Put 3/4 cup of water in a skillet with 1/4 teaspoon of salt and 1.5 teaspoons of sugar.

Add 1 pound of baby carrots to the skillet.

Add 2 tablespoons of butter to the skillet.

Bring to a boil and let it boil for 5-7 minutes.

After boiling, remove the lid and continue cooking until the water reduces and you're left with sugar and butter.

Taste the carrots and add a dash of salt if needed.

Add another tablespoon of butter to glaze the carrots further.

Plate the carrots and garnish with chives and chervil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens