Jacques Pépin Recipe: Carrots with Chives

Share
Embed
  • Published on Sep 29, 2015
  • Jacques Pépin prepares a recipes for Carrots with Chives from the set of Jacques Pépin "Heart & Soul."
    kqed.org/pepinheartandsoul
  • EntertainmentEntertainment

Comments • 100

  • Robert Chaffee
    Robert Chaffee 2 months ago +10

    What main course would this side dish compliment?

    • Jonathan Chicorli
      Jonathan Chicorli 16 days ago

      All of them

    • starfox
      starfox 19 days ago

      maybe like a rotisserie chicken salad

    • nomar Dinkleberg
      nomar Dinkleberg 26 days ago +1

      Kevin Braden you can use bat, just don’t undercook it like those guys in wuhan did lmao

    • Ronno Guitar
      Ronno Guitar Month ago

      A roasted whole chicken, or cornish game hens

    • Corat
      Corat Month ago +1

      Tim Jung your mom

  • Chris Childers
    Chris Childers 9 days ago

    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!

  • BAX82
    BAX82 9 days ago

    I'll peel my carrots however I please thank you Mr. Pepin

  • Jonathan Chicorli
    Jonathan Chicorli 16 days ago

    His peeled carrots look better than most of my cooking.

  • Buzz Cagney
    Buzz Cagney 21 day ago

    This is absolutely delicious.

  • Riko Saikawa
    Riko Saikawa 26 days ago

    It’s not French if no butter

  • Tomislav H
    Tomislav H 28 days ago

    I made this 2 days ago, but needed to substitute Chalotes with yellow onlin due to quarantine and I used dries chives and my family was so overwhelmed by this that I need to do it today. It will be permanent side dish on our menue.

  • brandowag3
    brandowag3 Month ago

    Who the fuck eats a goddamned pound of carrots?

  • Miss Goodie 2 Shews

    Very pretty dish. I'm sure they're as tasty as they look. Bon appetit!

  • M Ski
    M Ski Month ago

    never thought anyone could make carrots a greasy mess
    butter OK but oil too ?

  • Michael Fisher
    Michael Fisher Month ago +1

    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

    • stndrds79
      stndrds79 Month ago

      Foolish carrots r good for u

  • Roy Piper
    Roy Piper Month ago +3

    "Here is my recipe for butter, with a hint of carrot added."

    • Buzz Cagney
      Buzz Cagney 21 day ago

      I'm glad people are finally realising that its not the demon they were led to believe. There's been a battle against butter in Ireland since i was a young lad, if you knew how many times i've had to refuse those tubs of oily slop they sell because "butter will give you a heart attack", all the while exporting some of the best butter in the world.
      A shame.

    • KQED Food
      KQED Food  Month ago +2

      If loving butter is wrong...

  • John Miller
    John Miller Month ago

    I love this guy.

  • Ross Turpin
    Ross Turpin Month ago

    I’ve just discovered cooking and this dude is immediately my favourite.

  • Scott Bullock
    Scott Bullock Month ago

    He forgot to throw in a dozen Knorr's stock cubes.

  • Alexander George Tsakumis
    Alexander George Tsakumis 2 months ago +2

    Some people are just born to be chefs. Monsieur Pepin would be at the top of that list.

  • Augusto Oliveira
    Augusto Oliveira 2 months ago +1

    This dude could be good at what he does but hes not hygienic at all

    • Michael Nguyen
      Michael Nguyen 2 months ago

      Augusto Oliveira agreed but he old school af he didn’t grow up with the rona lmao chill

  • Richard Kelbe
    Richard Kelbe 2 months ago

    That amount sugar, salt and butter could make a beer shit taste good

  • Richard Kelbe
    Richard Kelbe 2 months ago +25

    Self isolation has led me here.......

    • Buzz Cagney
      Buzz Cagney 21 day ago

      Something good has come out of Corona then, enjoy your stay.

    • Fifer McGee
      Fifer McGee 25 days ago

      Great move, you will love his talent and good advice.

    • Kevin Braden
      Kevin Braden Month ago +1

      Here with you.

    • James Beckmann
      James Beckmann Month ago +1

      It's brought you to an often overlooked, but good place. Enjoy it.

  • neoperseus
    neoperseus 2 months ago

    It's March 23, 2020. I'm in California, stuck at home for obvious reasons. I have some nice carrots in the fridge, and will try this recipe . Thank you Chef. And stay safe.

  • Nathaniel Bowler
    Nathaniel Bowler 2 months ago

    Most boring youtube recipe in history and I'm riveted.

  • Al Leo
    Al Leo 2 months ago

    I like Raymond Blanc, Simon Hopkinson, and now Jacques Pepin. A lot of so called chefs are just overrated performers. Nigel, well she is a appealing in a different way.

  • D M
    D M 2 months ago

    Did this _____ just sweeten his carrots? No

  • manxlucky
    manxlucky 3 months ago

    Simple, complex and awesome

  • Atleastashare
    Atleastashare 3 months ago +2

    Making this for the second time! Gotta check back for a refresher course from the master himself! Thank you, Chef!

  • huey2k2
    huey2k2 3 months ago

    I do think this looks great, but I wonder how it would turn out using chicken or vegetable stock instead of water.

  • domitry jobby
    domitry jobby 3 months ago

    A super simple dish but I guess super tasty. I'll try it as soon as I get home

    • KQED Food
      KQED Food  3 months ago

      Let us know how it turned out!

  • Nathan Oneill Anderson
    Nathan Oneill Anderson 3 months ago

    Onion chives or garlic chives

  • Anna Azarov
    Anna Azarov 3 months ago

    Why sugar and salt and chives ,I hate sugar in my food

  • Greg Baxter
    Greg Baxter 3 months ago

    Looks delicious, and so simple. I’m gonna try these for sure. Great video.

  • Quintus Aurelius Symmachus

    Chef Pépin is such a terrific guy. I love learning from his videos. I hope I can meet him someday.

  • janicar janicar
    janicar janicar 4 months ago

    hahhha

  • Boxhawk
    Boxhawk 4 months ago

    Going to make this on Saturday to go with a whole roasted chicken. Edit: Absolutely fantastic dish to go with a roasted chicken!

  • KayDee
    KayDee 4 months ago +1

    Four different knife skills as you do

  • robgoose
    robgoose 4 months ago

    Thank you, Jacques. I believe I'll use this recipe.

  • teddy
    teddy 4 months ago

    french food so basic. zero skill or technique

  • Faoud Mohd
    Faoud Mohd 4 months ago

    Simple n Sweet!!!

  • Street Football
    Street Football 4 months ago

    Why doesn't he ever speak french?

    • L4D2_Ellis
      L4D2_Ellis 3 months ago

      He's not going to when his TV audience is American. But there was one episode in Essential Pepin where he was speaking French to his granddaughter.

  • ibrahim zaaimi
    ibrahim zaaimi 4 months ago

    Mr Pepin, this recipe is simple and masterful.

  • Stuart Dryer
    Stuart Dryer 5 months ago +1

    M Pepin greatly improves my quality of life and has been doing it for decades. Thank you!!!!!!!

  • Shirtless Lager
    Shirtless Lager 5 months ago

    "These wonderful machine here" (that I neither need nor use).

  • Kay Kominski
    Kay Kominski 5 months ago

    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

  • InformationIsTheEdge
    InformationIsTheEdge 5 months ago +1

    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.

  • Carol Parsons-Pearle
    Carol Parsons-Pearle 5 months ago

    Food waste.

  • Barbara LeMere
    Barbara LeMere 5 months ago +1

    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!

  • Chester Puffington
    Chester Puffington 6 months ago

    That was 2-3 tbsp of oil, at least.

  • Isac Hells
    Isac Hells 6 months ago

    This is the most savage shit ive seen
    Love it

  • JASON V.
    JASON V. 6 months ago +2

    I always loved how he never uses "S". Instead of saying "carrots" it's just "carrot"

    • Claudio Jepit
      Claudio Jepit 5 months ago

      Ron Jeremy S is silent...it is there lurking.

  • IE
    IE 6 months ago +1

    I don't like carrots but that dish probably is delicious. Reminds me a bit of Russian carrot salad.

  • Sudharshan
    Sudharshan 6 months ago

    Jacques' knife work when cutting those shallots and chives is mindblowing. Truly a master at work 😊

  • Snake Enjoying a Can of Beans

    Ok so I tried this and then I got to the taste test near the end...I have no idea what right tastes like loL

  • tool inc. collection
    tool inc. collection 6 months ago

    Carrots a la jockeee pepinnnn

  • fatmanstan
    fatmanstan 6 months ago +40

    “Wait until thay got tander 😚👌”

    • Jonathan
      Jonathan Month ago +1

      "Steel cronchee."

    • pappyschmears
      pappyschmears Month ago +1

      and then you add the shive

    • Patrick McLaughlin
      Patrick McLaughlin 3 months ago +3

      I love his accent. Reminds me of my family in Canada. But eastern, not quebequois.

  • Atleastashare
    Atleastashare 6 months ago

    Damn...that is beautiful

  • Goat Ball
    Goat Ball 6 months ago

    My teaspoons aren't as big as Jacques

  • The Dorian
    The Dorian 6 months ago

    I like a touch of cumin on carrots.

  • eluvia camey
    eluvia camey 7 months ago

    me encanta como cocina

  • WastrelWay
    WastrelWay 8 months ago

    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.

  • Armelle Millert
    Armelle Millert 8 months ago

    very good job... Thanks for the video. :)

  • MrAMYJACK
    MrAMYJACK 8 months ago

    Forgive my ignorance, but if cooking a family dinner would this be done last ?

    • MrAMYJACK
      MrAMYJACK 6 months ago

      @Epsensieg 18 Why are you surprised. You have a very aggressive outlook are you important or just a weed in a room with puter.
      Guess where I put you roots and all.

    • MrAMYJACK
      MrAMYJACK 6 months ago

      @American Made Thought you wouldn't

    • American Made
      American Made 6 months ago

      Microwave would be just for warming up your carrots if they cool while you're waiting on other dishes; better than throwing them back in the pot. And I don't understand your question.

    • MrAMYJACK
      MrAMYJACK 6 months ago

      @American Made Nah don't like using a microwave
      .Why does an american made have No Content.

    • American Made
      American Made 6 months ago

      That would depend on what else you're serving, and how well each dish can tolerate cooling for a few extra minutes. I find cooked carrots stand up well to reheating, so if something has to wait on other dishes this one could stand up to being warmed with a few seconds in the microwave.
      BTW never apologize for simply not knowing. No one wants to talk to people who think they have nothing to learn.

  • Messiah
    Messiah 8 months ago +3

    Love this man, reminds me of my dad and I know he would have loved his cooking style and personality also, miss you dad.

  • London2362
    London2362 8 months ago +11

    Such effortless technique. Did you catch when he said, "In fact, I don't have to look at it, I can hear it."

  • Brent Nicol
    Brent Nicol 8 months ago +1

    Just give it a stir but you must use your fingers. What the hell.

  • Amarjeet Singh
    Amarjeet Singh 8 months ago

    also always cut from middle carrot for faster cooking since with this type of round cutting of carrot the inner hard portion takes more time to cook so to save on gas better to slit from middle n cut into pieces

  • Amarjeet Singh
    Amarjeet Singh 8 months ago

    should not have added water since salt would have automatically release water present in carrot to release n help it cook

    • L4D2_Ellis
      L4D2_Ellis 3 months ago

      He's not trying to dehydrate the carrot. He's using water so that the carrots don't dry out.

    • Joseph Campese
      Joseph Campese 8 months ago

      @Amarjeet Singh incoherent rantings between meds? not familiar with being told you're full of shit? or, has never had anyone challenge his foolishness. my money is on missing meds. @Jacque Pepin, Singh thinks your skill set is outdated. this despite your decades of experience. he however, fails to tell the world why his skill set is vastly superior.

    • Amarjeet Singh
      Amarjeet Singh 8 months ago

      Seem like doesn't have valid answers to any questions so better leave u in ur historic times enjoy n stay in peace rather than raising ur BP n going to hospital after me

    • Amarjeet Singh
      Amarjeet Singh 8 months ago

      If really like going historic many things need to be done use clay pots, wood fire, slow cooking, etc to really get the authentic taste

    • Joseph Campese
      Joseph Campese 8 months ago

      @Amarjeet Singh quadruple down! LOL!

  • Xavier Jackson
    Xavier Jackson 8 months ago

    Hi

  • Kay Britton
    Kay Britton 8 months ago

    My favorite.. by far. No one else quite like this man! May he reign so many more years to come.

  • kim seger
    kim seger 8 months ago

    i grew up with my grandmas fresh garden carrots no way peeling sweet real carrots the ones u buy from the store orantic or not just dont have the sweetness she past and so did carrots the closest i can get is semering them in real chicken stock and dipping a peanutbutter sandwich soup

  • saadamiens
    saadamiens 8 months ago +5

    the conclusion is really the key for this recipe: "if you have good ingredients"

    • Brett Lessard
      Brett Lessard 7 months ago

      exactly. If you're using big carrots that come pre-topped in 3 lb bags, it won't result in a quality side dish

  • googo151
    googo151 8 months ago

    I think JP, is an Alien Reptilian, the way that he slurps after every sentence.

  • CaptainReverendo
    CaptainReverendo 8 months ago +3

    The simplest dishes are often the best 👍🏻

  • David Hester
    David Hester 9 months ago

    deesh of carrot and haerbs

  • Hakageryuu
    Hakageryuu 9 months ago +52

    Me: "Carrots with chives? Sounds boring."
    Me after watching video: "That looks amazing. I want it and must learn how to make it so one day I might make it half as good as him."

    • Shirtless Lager
      Shirtless Lager 5 months ago +1

      One of the factors than makes this dish un-boring: Copious amounts of butter and oil.

  • Celia Younger
    Celia Younger 9 months ago +1

    HE IS ONE OF THE BEST CHEFS...IN TV... GOOD RECIPES GOOD TIPS GOOD PROFESSIONAL COOKING etc..

  • Noble Tarkan
    Noble Tarkan 9 months ago +1

    Nice and easy style - traditional practical food - for tasting cooking... will watch more...

  • Chris Duffy
    Chris Duffy 9 months ago

    I need to get me a good chopping board like that

  • Janet Dillingham
    Janet Dillingham 9 months ago

    He has such beautiful, strong hands.

  • Tim S.
    Tim S. 9 months ago

    What do you guys eat this with? I need some inspiration.

    • American Made
      American Made 6 months ago

      I don't like it with Chinese food, but it's good with most simply roasted meats and poultry. Apologies to your avatar, but I don't like it with lamb.

  • Yehezkiel Siahaan
    Yehezkiel Siahaan 9 months ago +10

    I tried this recepie and it went extremely well with a chicken and some orange juice. Makes me glad to be alive

    • American Made
      American Made 6 months ago

      The chicken died for a good cause. So did the carrots.

    • DarkMoogle
      DarkMoogle 6 months ago

      @cossie9 That's the whole reason for its existence.

    • cossie9
      cossie9 7 months ago

      The chicken not so lucky to have been killed.

  • bellmeisterful
    bellmeisterful 9 months ago +1

    Carrots and chives? Ok Ill watch it..

  • P V
    P V 9 months ago

    how is that a little bit of butter EVEN FOR BACK IN THE DAY STANDARDS

    • homasas
      homasas 9 months ago

      It's French standard

  • AbsurdistAgent
    AbsurdistAgent 10 months ago

    It’s a joy to watch a master at his craft.

  • Christopher Ontiveros
    Christopher Ontiveros 10 months ago +2

    The simplicity, the demeanor, the colors and presentation... simply perfect!
    What a fantastic Chef!

  • Michael
    Michael 10 months ago

    my mom does this with kohlrabi and carrots and a little stock to it.
    also a fantastic side dish.

  • Michael Hosdo
    Michael Hosdo 10 months ago +8

    I'm an old man and Jaques is the best chef I have ever seen on TV.

  • captainbackflash
    captainbackflash 10 months ago +3

    What poor, lonely, low live creature gives a thump down for that?

  • Like A Sambu D
    Like A Sambu D 10 months ago

    Only pepin can make the simplest dish look classy

  • Albert Ledesma
    Albert Ledesma 10 months ago

    Simple, yet nowhere near plain.

  • R.L. KRANESCHRADTT
    R.L. KRANESCHRADTT 10 months ago

    perfection!

  • camillako
    camillako 10 months ago

    This is a true master. Make no mistake. Top of the food chain. He just happens to also make a few videos. Big difference

  • hernje
    hernje 10 months ago +1

    Jacques has led a very interesting life, if one takes the time to find out. For example, he turned down the job of ‘Head Chef’ of the White House under the JFK administration. Instead, he chose to take a much less prestigious job at Howard Johnson’s Restaurants.

  • MUMM CH
    MUMM CH 10 months ago

    "Little piece of butter" 100 grams ..Good dish but can make with 1/3 of the oil,salt,sugar and butter ...

  • John Moore
    John Moore 10 months ago +46

    Tuned in simply to hear him say "chives".

  • Mikael Petersson
    Mikael Petersson 10 months ago

    Perfect for these days, No butter and kids would eat it

  • G Ulmerton
    G Ulmerton 10 months ago +2

    Why put sugar In already sweet carrots ?

    • brett swann
      brett swann 10 months ago

      So it will caramelize and help build the glaze for the dish. A good variation is brown sugar and a splash of bourbon.

    • iwannaseenow1
      iwannaseenow1 10 months ago +1

      For the glaze?

  • Bill Moyer
    Bill Moyer 10 months ago

    no need to peel after washing

  • Tom Furgas
    Tom Furgas 10 months ago +1

    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.

  • Willem DaFuckedUp
    Willem DaFuckedUp 10 months ago

    Bland veggies and way too strong chives
    no thanks, all you're gonna taste is chive

  • ACIDZ 003
    ACIDZ 003 10 months ago +3

    god!! he makes flipping that pan look so easy!! ahhh skills... ive made so many messes...😑😑😑

  • Sun Bull
    Sun Bull 10 months ago +13

    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.