From Thomas Keller's MasterClass

Glazing: Carrots

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

Topics include: Glazing Carrots

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

Topics include: Glazing Carrots

Thomas Keller

Teaches Cooking Techniques

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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.

Reviews

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

This is exactly what I was looking for in my first class. Excellent work. I will be watching this again, in its entirety, with my children.

A better way of cooking vegetables and to look for ways to add that little extra finesse to my dishes. Bravo chef, bravo.

Mr. Keller is so thoughtful about each step in preparing food. Though, moving quickly when needed, he never seems hurried or rushed. I appreciated each and every lesson. Thank you.

Fabulous!!! My eyes just filled when Thomas Keller ended his class and thanked his students! So personal, so powerful, so inspirational! I've learned so many things that I can apply at home... can't wait to get started!!! Thank you Thomas Keller!!!

Comments

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?

A fellow student

So simple and beautiful. My pan is wider than the one used in the lesson so I didn’t quite cover the carrots with water. I just paid attention to what was happening and achieved a result on my first try!

Barbara R.

I loved it! I learned so much. Be gentle, be attentive, be careful and you will get great results!

Jerry

I've tried a variation on this using those "baby" carrots that are about 2-3 inches long. They're already peeled right out of the bag and you don't have to cut them---a nice time-saver, and sometimes that's the only kind of carrot we have in the fridge. Just increase the cooking time a little bit and check for doneness.

Thais Z.

I cooked another recipe that had roasted carrots and I used his cutting technique making all the pieces similar sized and they cooked quickly, perfectly done and looked beautiful. Thanks Chef Keller!

Jonathan S.

Freakin love this guy. Side note: that knife was seriously close to his fingertip while making his cuts on those carrots.

A fellow student

OMG, I loved this class. he is so in touch with the food - an amazing connection with the food and such ease. Can't wait for the next one!

Maggie S.

I have a question. Is caramelization a bad thing or just a different taste and texture? Do you add the vinegar no matter what, or only when you let the glazing go too far into caramelization?

Andrew U.

Had some fun with glazing carrots. The idea of adding sugar was a little alien. Maybe they came out a little sweet but our guests loved them. None left!

Terry H.

Wow 1st attempt at these ... Noticed my carrots were near tender how I like them so poured a bit of the buttery glaze from pan to not allow carrots to be overcooked ..then let the remaining liquid evaporate. really tasty best carrots i have tasted loving the masterclass trying the asparagus with the carrots tomorrow.... After sending in i put the maldon sea salt on top wow.