Milk Confit Carrots: Savoury, sweet and delicious

Milk confit carrots add a touch of sweet richness to a fancy spread.

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.

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 extra.

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


• Peel carrots, then cut and remove the top and bottom tips of each.

Using a peeler helps with this process.

• 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.

Cut your carrots in half sideways, and then half lengthwise.
Quarter each segment – if the segment is small, cut into 2 or 3 parts accordingly instead.

• Place cut carrots in a large pot and add milk, salt and maple syrup. Give it a stir to distribute the ingredients evenly.

Pour in milk.

• 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 bite to it. Stir occasionally so the milk and carrots don’t burn.

Bring carrots to a simmer over low heat.

• 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.

Extra tips

• 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 ready to serve. Parsley and carrots are a perfect combination.

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