Julia Child’s classic French method for cooking carrots is a must-try this Christmas.
Sophie Law Deputy Editor Spare Time
10:50, 22 Dec 2025
The carrots will be buttery and glossy(Image: Getty)
Carrots are a must-have on the festive feast table, and if you’re after the most succulent, sweetest version, look no further than Julia Child’s renowned method.
The legendary chef’s recipe from her seminal work, Mastering the Art of French Cooking, reveals her classic French technique for cooking carrots à l’étuvée. This involves gently stewing them in butter with a touch of sugar and liquid, resulting in tender, glossy carrots that are simply divine.
Ideal as an accompaniment to roast turkey, beef, or a veggie showstopper, these buttery beauties require minimal ingredients and can be cooked on the hob, freeing up that all-important oven space.
The iconic chef shares her classic French method for cooking carrots à l’étuvée(Image: Getty)Julia Child’s buttery carrots
Serves four people.
Ingredients
450g carrots, peeled and sliced into even batons or rounds30g butter½ teaspoon sugar½ teaspoon saltTwo to three tablespoons water (or light vegetable/chicken stock)Freshly ground black pepper, to taste (optional)Chopped fresh parsley, to serve (optional)
Method
Arrange the carrots in a wide saucepan so they form a single layer if possible. Add the butter, sugar, salt, and just enough water to barely cover the bottom of the pan.
Pop on a lid and cook gently over medium heat for about 15-20 minutes, giving the pan a shake now and then, until the carrots are soft and the liquid has almost completely evaporated.
The carrots will be buttery and glossy(Image: Getty)
Take off the lid and let any remaining liquid cook away, allowing the carrots to become lightly glazed in the butter.
Give them a taste and tweak the seasoning with extra salt or a sprinkle of black pepper if needed.
Finish with a scattering of chopped parsley just before serving.
Dining and Cooking