Culinary Arts

Glazing: Carrots

Thomas Keller

Lesson time 16:58 min

Chef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

This class has made me more careful in my preparation of food. My husband says it has raised my cooking skills a lot. I really enjoyed it and thank Thomas Keller.

Extraordinary! Absolutely incredible! If you buy one masterclass for culinary interest, this is the one (and I have watched them all).

I’ve learned to refine some of the techniques I’ve taught myself with a wonderful guidance. This shall help me to take my cooking to the next level. Would love more elaborated dishes/techniques to learn from him as another series of masterclasses

Really appreciated this. I learned a lot from this class, and I look forward to sharing these skills with the people around me. Thanks TK.


Ramona W.

The Glazed Carrots were the best we've ever eaten! I used smaller Farmer's Market carrots and followed the instructions and they were so naturally sweet, tender, and so delicious! We will definitely eat these carrots all the time!

A fellow student

Can I get the recipe? Because I don’t know the exact amount of ingredients.


Why add salt at the end versus at the beginning? Season as you go.... wouldn't the seasoning penetrate further into the carrot at the beginning vs. just being on the outside at the end?

A fellow student

Finally tried this recipe last night and it turned out great. I think these lessons are great and do a wonderful job of keeping the techniques approachable. Cooked carrots aren’t something i usually enjoy, but this was so easy and created a delicious result!

Gildwin B.

Very cool! One question I have is if you're doing this in larger quantities, for example at your restaurants, would you do this in larger pans, several different pans, or is there another way to make larger quantities at a time?

Gael M.

I think the lessons are fantastic, but I'm not impressed with the website. Often in the middle of a class, another class will begin and when I try to go back to my original class, nothing happens. I also seemed to end up being enrolled on a course that I didn't subscribe to. If you could endeavour to sort out all these problems, that would be great!

Brian D.

My mum always uses bicarbonate soda to keep the veg green but I always say that it takes the vitamins out of the veg so how do you keep the freshness and not the dull washed out limp green look

Hanh C.

The introduction to kitchen cookware and knife and techniques are very informative . It’s never to late to learn how to cook.

Rita T.

I loved it. I have cooked on a survival level for years...55 to be exact and now I am trying to refine things a bit. My husband was wildly enthusiastic about the carrots which were served as an h'orderve. No way could I coordinate this with a meal. I have a bandaid on my thumb, but I feel wildly enthusiastic.

santiago S.

Hello guys! I check the pdf for more example of glazing vegetable. Its says there is a list of other vegetables but i don´t know where is it, does somebody know where is the list of vegetables?