International Recipes and Cooking Around the World

Carottes Braisées au Beurre

Carrots braised in butter

(French braised carrots with butter)

Image by stu_spivack

Average: 3.3 (3 votes)

Carottes braisées au beurre are a classic French side dish. The natural sweetness of the carrots, accentuated with a pinch of sugar, goes perfectly with roasted meats and fowl.

4 to 6 servings


  • Carrots, peeled and cut into rounds or sticks -- 1 1/2 pounds
  • Water -- to cover
  • Sugar -- 2 teaspoons
  • Salt and white pepper -- to taste
  • Butter -- 2 tablespoons


  1. In a large, heavy-bottomed saucepan, place the carrots and enough water just to cover them. Add the sugar, salt and white pepper bring to a boil over medium heat.
  2. Reduce heat to low and simmer gently, uncovered, for 15 to 20 minutes, or until the carrots are cooked through and the water has almost evaporated out.
  3. Toss the carrots with the butter, adjust seasoning and serve.

Carottes Braisées Variations

  • Carottes Glacées (Glazed carrots): Instead of water, use beef or chicken stock and use 1 tablespoon of sugar and 4 tablespoons of butter.
  • Add a pinch of ground cinnamon, cloves or allspice. For a North African flavor, use a pinch of ground coriander, cinnamon and cuminseed.
  • A little chopped parsley can be stirred in with the butter.
  • Substitute brown sugar or honey for the white sugar.
  • Substitute heavy cream for the water to make a richer version.
  • Substitute orange juice for half the water and eliminate the sugar for a lovely citrus version.


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