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Carmelised old fashioned carrots

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Up until last week, I have seen these carrots in cooking magazines only. They were mentioned as ‘the forgotten vegetables’. Apparently carrots used to be violet and yellow but we no longer remember it!

I am pretty sure they have been orange since I was little but maybe it was my grandma who forgot.

Anyway, when I finally saw them I found them so pretty that I just couldn’t resist…



Peel the carrots and cut into long thin sticks.

Melt some butter in a pan, add the carrots and some orange juice as well as a stock cube (I use the soft, jelly one but the dry one is also ok) and simmer until the carrots are soft(er) but still crunchy. This may take more than an hour. Use the lid at least for some of the time. Add more orange juice or white wine* if the pan is no longer moist.

Serve as a side dish.

This recipe works for normal carrots as well.

*when I open a bottle of white wine and it turns out to be really bad, (it’s hard to have it without cassis de Dijon), I close it as well as I can and then use it later for sauces. It doesn’t go to waste and doesn’t give me headaches and the sauces don’t really care whether the wine is good or not so much.


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