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Glazed New Carrots with Gingerbread Caramel Recipe
Glazed New Carrots with Gingerbread Caramel
Frédéric Anton, Pré Catelan, Paris
Frédéric Anton, Pré Catelan, Paris
Flavors of France
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: About 40 minutes
Refrigeration time: 2 hours
Preheat the oven to 150° C (300° F)
Difficulty: Easy
Ingredients for 4 servings
- 20 medium new Carrots
- 150 ml (10 tbsp.) white stock
- 4 g (scant tsp.) salt
- 30 g (2 tbsp.) acacia honey
- 40 ml (3 tbsp.) olive oil
- 20 ml (4 tsp.) sherry vinegar
- 100 g (6 tbsp.) butter
Gingerbread sauce
- 2 slices of pain d'épice (French gingerbread)
- 70 ml (5 tbsp.) white wine
- 70 ml (5 tbsp.) white stock
- 10 ml (2 tsp.) wine vinegar
- 5 g (1 tsp.) sugar
- Juice of 1 orange, reduced by half
- 5 g (2 tsp.) chopped chervil
Chicken cream sauce
- 150 ml (10 tbsp.) chicken broth
- 50 ml (3 tbsp.) cream
- 60 g (1/4 cup) butter
- 1 slice of pain d'épice (gingerbread), dried for crumbs
- 4 carrot tops
- 20 ml (4 tsp.) peanut oil

Preparing the glazed carrots

  1. Peel the carrots into cylinders, cutting off the tops. Wash them in cool water and dry with a cloth.
  2. Pour the olive oil into a cast iron casserole or Dutch oven and heat gently.
  3. Combine the carrots and salt in a bowl.
  4. Place the carrots into the casserole and sauté gently on all sides.
  5. Add the chicken broth and a knob of butter and cook covered for 20 minutes. Remove the lid, add the honey, deglaze with the vinegar and coat the carrots well.

Making the gingerbread sauce

  1. Cut the gingerbread into small cubes. Place in a bowl, add the white wine and set the mixture aside for 2 hours in the refrigerator.
  2. Heat the white stock in a saucepan. Add the gingerbread and white wine mixture; cook for 15 minutes.
  3. In a separate saucepan, cook the sugar and vinegar together until caramelized.
  4. Add the sauce to the caramel and cook another 15 minutes; strain.

Making the chicken cream sauce

  1. Reduce the chicken broth by half;
  2. add the cream and gradually whisk in the butter. Season with salt and pepper.


  1. Fry the carrot tops in oil at 150° C (300° F).
  2. Place the carrots on a plate, spoon the gingerbread sauce over top and add the reduced orange juice and chopped chervil.
  3. Garnish with the fried carrot tops. Sprinkle the gingerbread crumbs over top and drizzle on a little of the chicken cream sauce.
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