Jacques Pépin Recipe: Carrots with Chives

  • Published on Sep 30, 2015
  • Jacques Pépin prepares a recipes for Carrots with Chives from the set of Jacques Pépin Heart & Soul.
  • EntertainmentEntertainment

Comments • 159

  • Messiah
    Messiah 23 hours ago

    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 3 days ago +1

    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 4 days ago +1

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

  • Amarjeet Singh
    Amarjeet Singh 4 days 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 4 days ago

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

  • Xavier Jackson
    Xavier Jackson 7 days ago


  • Kay Britton
    Kay Britton 13 days 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 13 days 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 14 days ago +1

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

  • googo151
    googo151 16 days ago

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

  • CaptainReverendo
    CaptainReverendo 21 day ago +3

    The simplest dishes are often the best 👍🏻

  • David Hester
    David Hester 22 days ago

    deesh of carrot and haerbs

  • Hakageryuu
    Hakageryuu 25 days ago +8

    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."

  • Celia Younger
    Celia Younger Month ago +1


  • Noble Tarkan
    Noble Tarkan Month ago +1

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

  • Chris Duffy
    Chris Duffy Month ago

    I need to get me a good chopping board like that

  • Janet Dillingham
    Janet Dillingham Month ago

    He has such beautiful, strong hands.

  • Tim S.
    Tim S. Month ago

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

  • Yehezkiel Siahaan
    Yehezkiel Siahaan Month ago +9

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

  • bellmeisterful
    bellmeisterful Month ago +1

    Carrots and chives? Ok Ill watch it..

  • P V
    P V Month ago

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

    • homasas
      homasas Month ago

      It's French standard

  • AbsurdistAgent
    AbsurdistAgent Month ago

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

  • Christopher Ontiveros
    Christopher Ontiveros Month ago +1

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

  • Michael S.
    Michael S. Month ago

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

  • Michael Hosdo
    Michael Hosdo 2 months ago +2

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

  • captainbackflash
    captainbackflash 2 months ago +2

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

  • Like A Sambu D
    Like A Sambu D 2 months ago

    Only pepin can make the simplest dish look classy

  • Albert Ledesma
    Albert Ledesma 2 months ago

    Simple, yet nowhere near plain.

    R.L. KRANESCHRADTT 2 months ago


  • camillako
    camillako 2 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 2 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 2 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 2 months ago +11

    Tuned in simply to hear him say "chives".

  • Mikael Petersson
    Mikael Petersson 2 months ago

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

  • G Ulmerton
    G Ulmerton 2 months ago +2

    Why put sugar In already sweet carrots ?

    • brett swann
      brett swann 2 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 2 months ago +1

      For the glaze?

  • Bruce Maddox
    Bruce Maddox 2 months ago

    no need to peel after washing

  • Tom Furgas
    Tom Furgas 2 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 2 months ago

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

  • ACIDZ 003
    ACIDZ 003 2 months ago +3

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

  • Nandi the Bull
    Nandi the Bull 2 months ago +12

    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.

  • tidy kun
    tidy kun 2 months ago +2

    A great and simple side dish the whole family can get around. I'm gonna make this! Thanks.

  • avatar098
    avatar098 2 months ago +13

    This is a true demonstration of skill. No flash, no flare. Just skill.

    • Tom tonka
      Tom tonka 2 months ago

      Amen. So much better than that scottish pig's tutorials.

  • Ke Ch
    Ke Ch 2 months ago +1

    He’s Gordon Ramsay’s alter ego

    • homasas
      homasas Month ago

      He's the professor of Ramsay's teachers . When Ramsay went to France 30 years ago to learn cooking from Michelin stars chef, these Chef learned cooking thanks to Jacques Pepin

  • 7rays
    7rays 2 months ago


  • Ja2808
    Ja2808 2 months ago +2

    Simple ingredients + love = great flavor.

  • P Stev
    P Stev 2 months ago +1

    Why do French people never bother to try an English / American accent? I get that in the case of celebrity chefs they benefit from sounding French but I find that French people in general put no effort in with the accent

    • homasas
      homasas Month ago

      And course you meet so often English or American with a perfect french accent...

    • VanLib
      VanLib 2 months ago

      P Stev As a frenchman living in London I have to agree with you.

  • s3uoq
    s3uoq 2 months ago +1

    What.....no stockcubes?

  • Omar Gonzalez
    Omar Gonzalez 2 months ago +1

    I don't like carrots that much. Hard to digest.

  • Ander Ander
    Ander Ander 2 months ago +3

    I would love to spend a week with him ...cooking and learning

  • Bob Henskens
    Bob Henskens 2 months ago +1

    I agree with lost user. He has been around along time. Has great cook books. Keeps it simple. He would be a pleasure to work with.

  • Markus Porkka
    Markus Porkka 2 months ago +1

    I was imagining like, someone comes to my home and I haven't seen them in years, and they ask "What are you cooking?" -Yeah I'll boil some carrots in buttery water and add chives and onions, and their face afterwards.

  • Vulgaris Magistralis
    Vulgaris Magistralis 3 months ago +8

    I find it so soothing to watch a man work At the craft he has truly mastered.

  • It Burns
    It Burns 3 months ago

    Only Jacques could make me want to eat my carrots.

  • Stevetori Cuisine
    Stevetori Cuisine 3 months ago +1


  • Apurva Kumar Joshi
    Apurva Kumar Joshi 3 months ago +10

    That wonderful machine is not as skilled as you, sir. Salute.

  • Christopher Wineholt
    Christopher Wineholt 4 months ago +4

    "some amount of oil"
    I love this guy

  • shahram72
    shahram72 4 months ago +5

    THen u have to wash that machine after.... No substitute for a few good chef's knives in the kitchen!

  • Andrew Cooke
    Andrew Cooke 4 months ago +6

    My hero. Love this guy

  • peter hennig
    peter hennig 4 months ago

    Awesome...my mama did the onions first though.....just sweated them off and then added the carrots....but vous la...excellent technique too

  • April Spencer
    April Spencer 4 months ago +2

    Nicely done. Like being taught by family. Thank you, Chef!