Carrots

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Scrape or peel the carrots and cut or grate into slices about 2 mm thick.
Prepare the meat stock with the water. Melt the fat in a saucepan and let it get hot. Add the chopped carrots and sauté until translucent (about 4 - 5 minutes) until some juice has settled. Sprinkle the sugar over it and let it caramelize while stirring. Then pour in the meat broth. Put the lid on and cook the vegetables on low to medium heat for about 20 minutes. The carrots should still have a slight bite.
If you want, you can sprinkle chopped parsley on top just before serving. Or add 2-3 tablespoons of canned peas about 5 minutes before the end of the cooking time.
In the meantime I`ve already started to sprinkle the ready-made powder for the broth - after the sugar has caramelized - over the carrots and then just add very hot water (straight from the tap). It actually tastes the same and you really only need the one pot.
We learned such a recipe in school in home economics. And with a little change (as it is now above) it tastes best for us and the relatives.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.