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Carrots are rather boring I find, although reasonably versatile. Raw, juiced, grated, thrown in slaw or remoulade, boiled, roasted – or fondant. I must say I am quite fond(ant) of this cooking method: butter, lots of it, thrown at vegetables never goes wrong. Plus the awfully satisfying sizzle and spit when you add boiling water to the already foaming and bubbling butter! The resulting sauce is gorgeous – sweet and buttery, almost a glaze. Seasoning is ad lib, I like the combination of caraway and cinnamon.
This method of cooking carrots is similar to carrots Vichy, but there you start off with carrots in water, brought to the boil and butter added later. Not sure how the end product is different to fondant in taste but I’d rather start off cooking the veg in butter, frying them almost, then add liquid for the softening process.
Potatoes fondant are the classic but you can apply the method to various veg: celeriac and beetroot included.
fondant carrotsServings: 4Time: about half an hour
- 200g small Chantenay carrots
- 3-4 tbsp. butter
- black pepper
- a drizzle of honey
- ½ tsp caraway seeds
- 1 tsp ground cinnamon
- 1 cup hot chicken stock
- 1 tsp snipped chives
Wash and top the carrots. If you can’t get Chantenay carrots, cut ordinary, smallish ones in half lengthwise and in halves across. Place the carrots in a pan with the butter, honey, the caraway and the cinnamon and season with black pepper. Put the pan on high heat and cover with lid.
Cook for a few minutes until the butter has foamed off and the carrots almost start to catch, then pour in the hot stock. It will bubble and sizzle spectacularly!
Keep it on high heat under the lid, topping up with the stock or water if all liquid has evaporated but the carrots are not yet tender – it should take about 15-20 minutes, depending on their size. There should be no liquid, but the thick, buttery sauce left. Snip some chives into the pan, stir and serve.