the sweet freshness would probably go very nicely with something rich and fatty like a brisket or a cottage roll. maybe if you throw a little asian spice in it would go nicely with duck
A true master chef indeed. But also a great human being all together. Soothing voice, simple techniques, perfect execution. Just a delight to watch working in his field.
I grew up watching this great chef and I absolutely love him and happy to still watch him. You learn something new all the while enjoying a relaxing time.
Any person who gives a thumbs down please watch another channel. Seriously, you are not welcome here. This gentleman has given his life to cooking and presenting in the best way possible.
There's no arguing in Pepin comment sections simply because he really is the best. Guy has remained humble, cooks good food that isn't insanely hard to reproduced at home (looking at you, Nigel Slater) and just seems like a nice guy. Definitely a role model.
His knife skills are still amazing...how nice of him to suggest us mere mortals to use a food processor without making us guilty about it! Without a doubt the coolest octogenarian on the planet!
I find his French accent very soothing. I've watched many of his cooking videos just to hear his wonderful accent. But mostly he is highly skilled, inventive, and yet humble and very pleasant. The kind of teacher I wish I'd had.
My mother , from Spain make them the same way but instead of chives she used parsley and some times she used with baby onions and almonds or pine nuts. THIS ARE JUST VARIATIONS OF THE SAME THING....
when I lived in Texas apt, there was a free community garden full of all kinds of herbs, I was the only one who went to cut the chives & mints, which grown like crazy every where. I cooked chives & mints in my soups all the time. I wish I know what to do with rosemary & oregano back then, it would so nice if more community share a herb garden
@@seikibrian8641 So much is lost in typing, if one were to only concern themselves with the facts it would make for a most drear world, would it not. Concerning oneself with fact, right or wrong is so grey in this instance. The original comment was open to many forms of interpretation, did he know his biological grandfather, was he undesirable, was he boring??? Ultimately it speaks to the kind nature of the chef, Jean Piere and how John was fond of him, sentiment in abundance I'm afraid, Brian. I bet you're a hoot at a dinner party.
Jacques' autobiography is a wonderful read. The Apprentice : My Life in the Kitchen is the title and it is winding tale of adventures in skiing, meeting world leaders and living life through the lens of a chef.
I watched a bio pic on PBS about Jacques recently. I’ve admired him for years but never knew the full scope of this man’s awesomeness. Anyone who even remotely likes him should watch it.
Jacques is one of my favorite chefs to watch because his directions are very clear and you feel like you can do this yourself. It's not intimidating cooking. Hope you had a wonderful Thanksgiving Chef Pepin!
My husband found you yesterday & today he is making your garlic mashed potatoes & I am making your glazed herbed carrots 💕 We will be making more of your recipes
Got to grow your own, carrots are so amazing fresh from garden. Plus carrots and chives are so easy to grow, you really don't have to do any work except harvest.
I'm not so crazy about carrots but I bet these are amazing. And I could watch him cook anything. Eggs make me nauseous, but I've watched his omelette video at least 10 times. Thank you Jacques
I figured some of this out a while ago, but I use honey instead of sugar and no olive oil. The shallots are a nice touch. And... now that I am growing chives I'm going to add them. Jacques Pépin and inspiration are synonyms to me.
I made this 2 days ago, but needed to substitute Chalotes with dried ones due to quarantine. My family was so overwhelmed by this that I need to do it today. It will be permanent side dish on our menue.
French cooking is really quite easy. It's standard cooking techniques with simple ingredients. Nothing fancy but it tastes fantastic. A great vegetable side dish.
So simple and delicious. I made it yesterday to go with pan seared chicken & white wine butter sauce (with sliced cremini mushrooms); except that I used leeks with the carrots instead of shallots, because that's what we had in the fridge (I'm sure Jacques would approve).
What main course would this side dish compliment?
Rabbit.
the sweet freshness would probably go very nicely with something rich and fatty like a brisket or a cottage roll. maybe if you throw a little asian spice in it would go nicely with duck
Hot Pockets
steak / prime rib is nice
Thanksgiving dinner
What makes it a pleasure to watch him, is no arrogance comes across.
He is like the Bob Ross of cooking. You get the same comfort feelin
I was just talking to my son about Ramsey and we wondered if it’s possible to imagine Pepin yelling and cursing as Ramsey does?!!!
Yesssssss he is! Great observation!
I get the same feeling, he’s the best
Unbeastable who is bob ross?
T B88 he is an American painter who had his own tutorial videos on PBS, and he was known for his soft, soothing voice
His knifework is still amazing after all these years
Since I've watched this video, I've made it 40, 50 times. Easilly the best way to eat carrots I've ever tried.
did you also find a quarter cup to be way too much water?
Its a real pleasure to watch Chef Pepin at work in the kitchen
A true master chef indeed. But also a great human being all together. Soothing voice, simple techniques, perfect execution. Just a delight to watch working in his field.
Couldn’t agree more.
I grew up watching this great chef and I absolutely love him and happy to still watch him. You learn something new all the while enjoying a relaxing time.
Any person who gives a thumbs down please watch another channel. Seriously, you are not welcome here. This gentleman has given his life to cooking and presenting in the best way possible.
There's no arguing in Pepin comment sections simply because he really is the best. Guy has remained humble, cooks good food that isn't insanely hard to reproduced at home (looking at you, Nigel Slater) and just seems like a nice guy. Definitely a role model.
The same could be said about good ol' Gordon.
@@oneblacksun Is that Gordon Ramsay you're talking about?
Marco Pierre White's recipes are equally simple to reproduce and he is also a legend
Well, just ignore the stock pot...
"There's no arguing in Pepin comment sections"
OH YES THERE IS
False, he put sugar in this dish and that's gross
His knife skills are still amazing...how nice of him to suggest us mere mortals to use a food processor without making us guilty about it! Without a doubt the coolest octogenarian on the planet!
I find his French accent very soothing. I've watched many of his cooking videos just to hear his wonderful accent. But mostly he is highly skilled, inventive, and yet humble and very pleasant. The kind of teacher I wish I'd had.
This is a true demonstration of skill. No flash, no flare. Just skill.
Amen. So much better than that scottish pig's tutorials.
@@tomtonka1915 chill out man
I love it when he sticks his hand into the hot pan and stirs the food. I do that. My wife hates it.
Check him out with the chives at 3:00 ...
3:30, nothing like boiling hot carrots directly into your mouth...
It’s typical for cooks
This old European cooking style is no just French BUT HE MAKES REAL
My mother , from Spain make them the same way but instead of chives she used parsley and some times she used with baby onions and almonds or pine nuts. THIS ARE JUST VARIATIONS OF THE SAME THING....
Chef Pepin has been showing me how to cook since the mid 80's and I eat very well because of this fact.
Thank you very much, Chef!
I just made this and it smells INCREDIBLE!
holy cow I've never smelled such wonderfulness before
I’ve just discovered cooking and this dude is immediately my favourite.
when I lived in Texas apt, there was a free community garden full of all kinds of herbs, I was the only one who went to cut the chives & mints, which grown like crazy every where. I cooked chives & mints in my soups all the time. I wish I know what to do with rosemary & oregano back then, it would so nice if more community share a herb garden
Love this man, reminds me of my dad and I know he would have loved his cooking style and personality also, miss you dad.
It's just so comforting to watch him. He's my real Grandpa.
Grand-pere!
Your "real Grandpa"? So you're a teenaged old girl named Shorey?
@@seikibrian8641 I believe the original sentiment was lost on you.
@@gedzy The sentiment was lost with the misstatement of fact. "He's LIKE a grandpa to me" would have been factual.
@@seikibrian8641 So much is lost in typing, if one were to only concern themselves with the facts it would make for a most drear world, would it not. Concerning oneself with fact, right or wrong is so grey in this instance. The original comment was open to many forms of interpretation, did he know his biological grandfather, was he undesirable, was he boring???
Ultimately it speaks to the kind nature of the chef, Jean Piere and how John was fond of him, sentiment in abundance I'm afraid, Brian.
I bet you're a hoot at a dinner party.
The simplicity, the demeanor, the colors and presentation... simply perfect!
What a fantastic Chef!
Tuned in simply to hear him say "chives".
Exactly! 😜
I live to hear him say "butler "😁
I love using green onions in dishes but recently I've started using chives a lot also
I find it so soothing to watch a man work At the craft he has truly mastered.
So happy I found this channel. Used to watch on PBS & have missed you so much Jacques!
Some people are just born to be chefs. Monsieur Pepin would be at the top of that list.
So true.
Jacques' autobiography is a wonderful read. The Apprentice : My Life in the Kitchen is the title and it is winding tale of adventures in skiing, meeting world leaders and living life through the lens of a chef.
M Pepin greatly improves my quality of life and has been doing it for decades. Thank you!!!!!!!
He is the best I have ever seen. Makes me feel I know him personally. Be happy and safe.
I tried this recepie and it went extremely well with a chicken and some orange juice. Makes me glad to be alive
The chicken not so lucky to have been killed.
@@cossie9 That's the whole reason for its existence.
The chicken died for a good cause. So did the carrots.
I watched a bio pic on PBS about Jacques recently. I’ve admired him for years but never knew the full scope of this man’s awesomeness. Anyone who even remotely likes him should watch it.
such a simple dish but works so well, thanks Jacques!
Chef Pépin is such a terrific guy. I love learning from his videos. I hope I can meet him someday.
I love his cooking.
My hero. Love this guy
Thanks again, Maitre Pepin. I’ve been cooking carrots for years and finally I know how to do it.
Geez. I wish I learned how to cook like this when I was in my 20’s! Well, better late than never! Thank You, sir, for sharing your knowledge!
Jacques has a way of making a few simple ingredients into a gourmet treat.
The simplest dishes are often the best 👍🏻
Short & Sweet And Straight To The Point - Merci Chef - Technique Is What It's All About ........................
Jacques is one of my favorite chefs to watch because his directions are very clear and you feel like you can do this yourself. It's not intimidating cooking. Hope you had a wonderful Thanksgiving Chef Pepin!
It’s a joy to watch a master at his craft.
A great and simple side dish the whole family can get around. I'm gonna make this! Thanks.
That wonderful machine is not as skilled as you, sir. Salute.
You always inspire me to cook Jacques! Thank you for all that you do!
Wonderful dish I'll have to try it
Nicely done. Like being taught by family. Thank you, Chef!
My husband found you yesterday & today he is making your garlic mashed potatoes & I am making your glazed herbed carrots 💕
We will be making more of your recipes
Thanks for watching!
I would love to spend a week with him ...cooking and learning
He is the master. No BS. Just honest cooking.
Such style and elegance with peeling a carrot. Who'd have thought?
Looks delicious, and so simple. I’m gonna try these for sure. Great video.
Jacques is the best of the best!
beautiful, delicious way to prepare and eat carrots
So simple. So good.
Reminds me of my childhood .Thank you Jacques.
the conclusion is really the key for this recipe: "if you have good ingredients"
exactly. If you're using big carrots that come pre-topped in 3 lb bags, it won't result in a quality side dish
Got to grow your own, carrots are so amazing fresh from garden. Plus carrots and chives are so easy to grow, you really don't have to do any work except harvest.
A True Gentleman, the way we should all act, no one yet that I know has come close to classic cooking style than Jacques Pépin
I love this recipe Jacques and will make it! Thanks 💕👍
HE IS ONE OF THE BEST CHEFS...IN TV... GOOD RECIPES GOOD TIPS GOOD PROFESSIONAL COOKING etc..
He is the OG!!
Mr Pepin, this recipe is simple and masterful.
Nice and easy style - traditional practical food - for tasting cooking... will watch more...
I had to watch this because I couldn't believe could be good, but he made me want it somehow.
This is a main course if you want potatoes with it.He makes it look so simple.Butter and Olive oil his favorite.Thanks Jacques you are the master.
This is a true master. Make no mistake. Top of the food chain. He just happens to also make a few videos. Big difference
Masterful.
I love how he just changes his mind part way through about the shallots. It feels very organic rather than structured
I Love how he pronounces ‘butter.’ I’ve been watching him for 20 years and never get tired of him saying it.
g a I also like how he says 'onion' and 'hamburger' XD
Thank you for taking the time to make this video. My husband asked for cooked carrots for tomorrow and now I feel I can make this recipe.
Love watching him; I just never understood why peel the skin of an organic carrot!!? Very nutritious and edible!
Thank you, Jacques. I believe I'll use this recipe.
I love this guy.
So simple but yet so delicious!
I love simple food the best.
Simple, complex and awesome
the background musical cues reminds me when I use to watch Mr. Rogers' Neighborhood as a child.
His peeled carrots look better than most of my cooking.
This is absolutely delicious.
An excellent dish 👌👌👍 simple and tasty 😋
A true Master Chef as work.
The best ! Jacques pepin
Carrots have a lot of natural sugar, and you want to accentuate and lend to the natural flavors of food when you cook.
perfection!
I'm not so crazy about carrots but I bet these are amazing. And I could watch him cook anything. Eggs make me nauseous, but I've watched his omelette video at least 10 times. Thank you Jacques
Foolish carrots r good for u
That's how I like my carrots cooked. Delicious 😋
He has such beautiful, strong hands.
He's probably the only chef I've seen cooking with sugar. He got the skills.
I figured some of this out a while ago, but I use honey instead of sugar and no olive oil. The shallots are a nice touch. And... now that I am growing chives I'm going to add them. Jacques Pépin and inspiration are synonyms to me.
Yum simple but elegant 🥕
I made this 2 days ago, but needed to substitute Chalotes with dried ones due to quarantine. My family was so overwhelmed by this that I need to do it today. It will be permanent side dish on our menue.
Merci beaucoup, Jacques 😁
Simple n Sweet!!!
me encanta como cocina
French cooking is really quite easy. It's standard cooking techniques with simple ingredients. Nothing fancy but it tastes fantastic. A great vegetable side dish.
great! i need this cause i don't know what to do with carrots, but would like to include them more in my cooking.
thanks chef! :)
So simple and delicious. I made it yesterday to go with pan seared chicken & white wine butter sauce (with sliced cremini mushrooms); except that I used leeks with the carrots instead of shallots, because that's what we had in the fridge (I'm sure Jacques would approve).
Totally agree with carrots from the garden.
I can't wait for mine to be ready .. probably a few more weeks.
Then it will be ready for harvest.
A super simple dish but I guess super tasty. I'll try it as soon as I get home
Let us know how it turned out!
Superb
a real pro! looks simple! but thats what experience gets ya!!!
god!! he makes flipping that pan look so easy!! ahhh skills... ive made so many messes...😑😑😑
Simple ingredients + love = great flavor.
Maestro