Carrots Good Enough to Serve for Dessert!

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Trim the carrot tops to about ½ inch, peel the carrots, and tidy around the stems.
2. Arrange the carrots in a single layer in a wide, shallow pan.
3. Add the garlic, peppercorns, thyme, butter, salt, maple syrup and nutmeg.
4. Pour in just enough stock (950 ml) to barely cover the carrots.
5. Cover with a parchment cartouche or a tight lid, leaving a small hole in the centre if using a cartouche.
6. Bring to a very gentle simmer over low heat and cook until a thin knife pierces the carrots easily, about 25 to 40 minutes.
7. Transfer the carrots to a platter, spoon over some of the broth, and add extra butter if you like.
8. Garnish with a few thyme leaves.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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