5 Reviews

Simple and delicious. I used chicken stock and the reduction time for me was aprox. 10 minutes on high heat. :)

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Lori Mama March 25, 2009

I was looking for a change from my usual carrot recipe and I'm so glad I tried this one. Fantastic! I used 1 1/2 pounds of baby carrots. I also used condensed chicken broth and honey in place of the sugar. It did reduce down to a syrup consistency using these. The broth gave the carrots a wonderful flavour! This recipe is delicious as is but would also be easy to play around with, using different flavoured broths and herbs. Excellent!

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Cookin-jo July 15, 2008

I used water instead of chicken broth. It tasted very good and brought out the natural sweetness of the carrots. I think this gets 5 stars for simplicity, but if one uses some herbs/greens, it may taste more authentic. (BTW: I also accidentally destroyed a pan by not watching the reduction closely.)

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chongare February 25, 2008

Have made these twice now and as yet haven't achieved syrup consistency, but since it's an easy dish and popular with everyone, I'll be making it again.

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ReeLani June 20, 2005

I divided this in half and was surprised that I had to reduce the liquid to about one tablespoon before it got syrupy - but syrup it became, finally. Delicious. This is the default glazed carrot recipe at our house now.

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sugarpea June 15, 2005
French Glazed Carrots