| 450g carrots, peeled, oblique cut | |
| 5g Butter (room temperature) | |
| 5g sugar (to start) | |
| Water (enough to cover carrots) | |
| 2 drops White Wine Vinegar | |
| Small handful parsley, chopped (for garnish) |
| 1. | Add carrots to the pan in a single layer and swirl the pan around to create an even amount of space between them. Add sugar—start with about 5 grams (approximately 1 teaspoon)—and enough water to barely cover carrots. |
| 2. | Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed. |
| 3. | When reduction is nearly complete, check for doneness. Chef Keller likes root vegetables to have very little resistance to the tooth without being mushy. If the vegetables are still too firm, you may add slightly more water and cook until the desired texture is achieved. |
| 4. | Turn down the heat to medium and cook until finished. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery. |
| 5. | If you take glazing too far and begin to see slight caramelization on the bottom of the pan or notice the sheen of the glaze disappear from the surface of the carrots, add a little water and two drops of white wine vinegar, and quickly reduce again. |
| 6. | When reduction is complete, toss carrots in the pan with chopped parsley. Plate and sprinkle with a few grains of finishing salt for a little crunch. |