Carrots are a non-negotiable on the Christmas dinner plate. If there’s one method that produces the most buttery and sweet carrots, it’s the Julia Child way.
In her famous recipe, from Mastering the Art of French Cooking, the iconic chef shares her classic French method for cooking carrots à l’étuvée, which means to gently stew them in butter with a little sugar and liquid. It’s one of her most well-known vegetable techniques result is soft, glossy carrots. Perfect alongside roast turkey, beef, or a festive vegetarian centrepiece, these buttery carrots have minimal ingredients and can be done on the hob to free up precious oven space.
Method
Place the carrots in a wide saucepan so they sit in a single layer if possible. Add the butter, sugar, salt, and just enough water to barely cover the bottom of the pan.
Cover with a lid and cook gently over medium heat for about 15–20 minutes, shaking the pan occasionally, until the carrots are tender and the liquid has almost completely evaporated.
Remove the lid and let any remaining liquid cook off, allowing the carrots to become lightly glazed in the butter.
Taste and adjust seasoning with extra salt or a little black pepper if needed.
Finish with chopped parsley just before serving.
