When serving a meal featuring roasted meat and savoury vegetable side dishes, a recipe like milk confit carrots brings a rich sweetness and contrast to your palate while complementing the other dishes at the same time.
Buttery, sweet and absolutely delicious, the recipe for milk confit carrots features a short list of ingredients. It is also very easy to prepare, making it a fuss-free yet impressive addition to your meal, especially when you’re serving a full roast with the works and have far too many complicated dishes to prepare already. All you really need is a few minutes to cut your carrots, and the rest of the recipe almost takes care of itself.
The sweetness of the carrots are highlighted and truly brought to the forefront in this recipe. It’s so good that even the most vegetable-averse of children are sure to want extra servings, so don’t be afraid to prepare a little bit extra and have it on standby as it’s the kind of dish that appeals to kids, grown-ups and vegetarians alike!
Serve milk confit carrots with roast lamb, roast chicken or roast turkey, or pair it with meat loaf and sausages. It also goes great with steaks. And because it’s so easy to make, you don’t need to save this recipe for special occasions only. Enjoy!
- 1kg carrots (about 6 large carrots)
- 500ml milk
- 50g unsalted butter
- 90g maple syrup
- 2g sea salt (about ½ tsp)
- 2 tbsp chopped parsley
Cooking milk confit carrots
- Peel carrots and then cut and remove the top and bottom tips of each carrot.
- Cut carrots into sticks of about 5cm to 7cm in length, and slightly under 1cm thick. Don’t worry if they’re not exact, as long as the carrots look more or less the same.
- Place cut carrots in a large pot and add milk, salt and maple syrup. Give it a stir to distribute the ingredients evenly.
- Add butter and transfer it to your stove set on low heat. Bring it to a simmer and let it continue to simmer for about 20 minutes or until carrots are soft but still has a bite to it. Stir occasionally so the milk and carrots don’t burn.
- Once cooked, use a pair of tongs or sieve to remove carrots.
- Serve the carrots only, discard the milk. Alternatively, use milk to confit more carrots!
- Pure maple syrup can be expensive. If you’re on a budget, feel free to swap it for honey using the same measurements.
- If your milk curdles a little, remove as many lumps as possible before serving for a more pleasing presentation.
- Prefer a little colour in your recipe? Add some chopped parsley. You can either add it during the cooking process, or sprinkle it over the final dish when you’re ready to serve. Parsley and carrots go very well together.
Did you like our milk confit carrots recipe? We told you it was simple. Share with us how yours turned out and what you ate it with by tagging your pictures with #butterkicap! Your milk confit carrots pairs perfectly with: