Glazed Carrots for Garnishes

Ingredients

• carrots
• water
• salt
• sugar
• butter

Instructions

1. If the carrots are new, do not blanch them: turn them whole, or cut in two or in four according to their size, and trim them.
2. If they are old, turn them in the form of elongated olives and blanch them strongly before cooking.
3. Put them in a saucepan with enough water for them to be roughly covered, allowing 30 grammes of salt, 30 grammes of sugar and 60 grammes of butter per half-litre of water.
4. Cook until the liquid has almost completely evaporated and reduced to the state of a syrup.
5. Toss the carrots in this reduction to envelop them in a brilliant coating.