Wortel Mentega
Buttered carrots are sweet carrot coins simmered in a splash of water and butter until crisp-tender, then finished uncovered so the liquid cooks down into a glossy, lightly glazed coating. The quick covered-then-uncovered method draws out the carrots' natural sugars and lets the butter cling to every piece instead of pooling in the pan. It's a five-ingredient side that tastes far richer than the effort suggests.
Peel 1 lb (450 g) carrots and slice into 1/4-inch coins, then add them to a wide skillet with 3 tbsp butter, 1/4 cup water, 1 tsp sugar, and 1/2 tsp salt; cover and simmer over medium heat for about 8 minutes until crisp-tender, then uncover, raise the heat, and cook another 5-6 minutes, stirring, until the water boils off and the butter and released sugars form a glossy glaze that coats the carrots; season with pepper, taste for salt, and finish with chopped parsley.
- Cut the coins an even 1/4 inch thick so they cook at the same rate and glaze evenly.
- Cover first to steam them tender, then uncover to boil off the water and let the butter glaze — skip this and they stay watery.
- Use a wide skillet, not a crowded pot, so the liquid reduces fast instead of stewing the carrots.
Equipment
- Large skillet with lid
- Chef's knife
- Cutting board
- Measuring spoons
- Wooden spoon or spatula
Bahan
For the carrots
- 450 g carrots, about 6 medium, peeled and sliced into 1/4-inch coins
- 45 g unsalted butter
- 60 ml water
- 4 g granulated sugar, or 1 tsp honey
- 3 g fine sea salt, plus more to taste
- freshly ground black pepper
- fresh flat-leaf parsley, chopped, for garnish
Cara membuat
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Peel the carrots and trim the ends. Slice them crosswise into even coins about 1/4 inch (6 mm) thick. Keeping the pieces uniform is the single biggest factor in even cooking, so cut thicker carrots on a slight diagonal to match the width of the slimmer ones.
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Add the sliced carrots to a wide skillet along with the butter, water, sugar, and 1/2 tsp salt. Spread them into as close to a single layer as you can so they steam and glaze evenly rather than piling up.
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Set the skillet over medium heat, cover, and let the carrots steam in the buttery liquid until they are crisp-tender and a knife slips in with slight resistance, about 8 minutes. Give the pan a shake or stir once halfway through.
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Remove the lid and raise the heat to medium-high. Cook, stirring often, until the water boils away and the butter and carrots' released sugars reduce to a glossy glaze that clings to each piece, about 5 to 6 minutes. Watch closely at the end so the glaze doesn't scorch.
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Turn off the heat and stir in the black pepper. Taste one carrot and adjust with a pinch more salt or a few drops of honey if you want them sweeter or more savory.
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Scatter the chopped parsley over the top and toss once to coat. Serve immediately while the glaze is glossy and the butter is still glistening.
Make ahead
Peel and slice the carrots up to 2 days ahead and store them in a container of cold water in the fridge; drain and pat dry before cooking. For a make-ahead meal, cook them fully, refrigerate, and reheat in a skillet just before serving so the glaze comes back to life.
Storage
Cool leftovers and refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low with a small pat of butter or a splash of water to revive the glaze; the microwave works too but softens the texture. Not recommended for freezing, as thawed carrots turn mushy.
Variations
Honey-glazed carrots
Swap the sugar for 1 tablespoon of honey or maple syrup and add it during the uncovered glazing step. Finish with a pinch of flaky salt for a sweet-salty side that leans holiday.
Herb and garlic butter carrots
Add 1 minced garlic clove to the pan for the last 2 minutes of glazing, and swap the parsley for fresh dill, tarragon, or thyme to match whatever you're serving.
Vegan buttered carrots
Use a good plant-based butter or 2 tablespoons of olive oil in place of the dairy butter. The technique is identical and the carrots still glaze up glossy and rich.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
What are the best carrots to use for buttered carrots?
Regular whole carrots you slice yourself give the best flavor and texture, since they release more natural sugar as they cook and hold a firmer bite. Bagged baby carrots work in a pinch but tend to be waterier, so cook them a minute or two longer uncovered to concentrate the glaze.
Do I need to peel the carrots?
Peeling gives a cleaner look and removes any bitterness in the skin, which is why most classic carrot recipes call for it. If your carrots are young and fresh, a good scrub is enough — just trim the ends and slice.
Why did my carrots turn out watery instead of glazed?
That almost always means the pan never got to finish uncovered. After the carrots are tender, take the lid off and cook over higher heat until the water fully boils away and the butter thickens into a glaze. A wide skillet helps the liquid evaporate quickly.
Can I make buttered carrots ahead of time?
Yes. This is one of the more forgiving carrot recipes for prepping ahead — cook them completely, refrigerate, then reheat in a skillet with a small pat of butter so the glaze loosens and turns glossy again. Avoid the microwave if you want to keep some bite.
How can I make them less sweet or more savory?
Cut the sugar to a pinch or leave it out entirely, and lean on the salt and pepper. Stirring in a minced garlic clove or a squeeze of lemon at the end brightens them and balances the natural sweetness of the carrots.
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