Glazed Carrots

Glazed carrots (serves 2 to 3)

Taken and summarised from Thomas Keller's Masterclass. It is slightly different because he recommends using bunch carrots, which are quite difficult to find in Singapore. So I modified it using our normal carrots, which are much larger.

Ingredients:

3 carrots

1.5 teaspoon sugar

4 to 5 small cubes of butter

2 teaspoons white vinegar

Parsley

Finishing salt

Instructions:

1) Cut the carrots in an oblique shape by rolling the carrot and cutting it. It is crucial to keep every piece as similar in size as possible, so it will cook uniformly.

2) Place the carrots in a pan uniformly. Add the sugar in, add some water to barely cover the carrots, and finally the butter.

3) Turn on the fire to high and stir the carrots occasionally. After around 7 minutes, turn the heat down and monitor the carrots closely. Once there is little resistance in the carrots (use a knife), the carrots should almost be done. 

4) Now add the white vinegar in and cook it for just a short while more. You can add a bit more water if the carrots seem a bit dry.

5) Add some parsley, mix it well, then add some finishing salt. Serve.