Jacques Pépin Recipe: Carrots with Chives

[@robertchaffee5662]

What main course would this side dish compliment?

[@timjung640]

Rabbit.

[@zackmash851]

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

[@Yaravis]

Hot Pockets

[@nicholasdresser]

steak / prime rib is nice

[@GREENneonDRIVER]

Thanksgiving dinner

[@michaela.5363]

His knifework is still amazing after all these years

[@unbeastable957]

He is like the Bob Ross of cooking. You get the same comfort feelin

[@anutaNYC]

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?!!!

[@shivavereen3222]

Yesssssss he is! Great observation!

[@Mayabee321]

I get the same feeling, he’s the best

[@TBrl8]

Unbeastable who is bob ross?

[@Mayabee321]

T B88 he is an American painter who had his own tutorial videos on PBS, and he was known for his soft, soothing voice

[@choppermarc2342]

What makes it a pleasure to watch him, is no arrogance comes across.

[@Dagobert1234]

Its a real pleasure to watch Chef Pepin at work in the kitchen

[@maximeberthiaume9943]

Since I've watched this video, I've made it 40, 50 times. Easilly the best way to eat carrots I've ever tried.

[@maximilianhaner9479]

did you also find a quarter cup to be way too much water?

[@taewan11g]

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.

[@crabapples1995]

Couldn’t agree more.

[@lostuser1094]

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.

[@oneblacksun]

The same could be said about good ol' Gordon.

[@user-lf1os3sh5c]

@@oneblacksun Is that Gordon Ramsay you're talking about?

[@notar2123]

Marco Pierre White's recipes are equally simple to reproduce and he is also a legend Well, just ignore the stock pot...

[@youngyoungmcgurn5088]

"There's no arguing in Pepin comment sections" OH YES THERE IS

[@xavparry]

False, he put sugar in this dish and that's gross

[@avatar098]

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

[@tomtonka1915]

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

[@tidykun3707]

@@tomtonka1915 chill out man

[@chrischilders8847]

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!

[@Jonathan_007]

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.

[@tomfurgas2844]

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.

[@rossturpin4696]

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

[@Anthraxicus]

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!

[@stuartdryer1352]

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

[@FLGurl]

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.

[@tauceti8341]

I just made this and it smells INCREDIBLE! holy cow I've never smelled such wonderfulness before

[@vulgarismagistralis1098]

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

[@messiah9378]

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

[@billc6087]

I love it when he sticks his hand into the hot pan and stirs the food. I do that. My wife hates it.

[@billc6087]

Check him out with the chives at 3:00 ...

[@billc6087]

3:30, nothing like boiling hot carrots directly into your mouth...

[@stndrds79]

It’s typical for cooks

[@medinalba]

This old European cooking style is no just French BUT HE MAKES REAL

[@medinalba]

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....

[@__seeker__]

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.

[@yezki8]

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

[@cossie9]

The chicken not so lucky to have been killed.

[@voodooaa]

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

[@americanmade4791]

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

[@meancuisine8]

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

[@AGTsakumis]

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

[@KQEDFood]

So true.

[@mipps5370]

So happy I found this channel. Used to watch on PBS & have missed you so much Jacques!

[@fuzzjohn]

It's just so comforting to watch him. He's my real Grandpa.

[@PlayaSinNombre]

Grand-pere!

[@seikibrian8641]

Your "real Grandpa"? So you're a teenaged old girl named Shorey?

[@gedzy]

@@seikibrian8641 I believe the original sentiment was lost on you.

[@seikibrian8641]

@@gedzy The sentiment was lost with the misstatement of fact. "He's LIKE a grandpa to me" would have been factual.

[@gedzy]

@@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.

[@gailprestegard2232]

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

[@KQEDFood]

Thanks for watching!

[@1markpower]

Thanks again, Maitre Pepin. I’ve been cooking carrots for years and finally I know how to do it.

[@barbaralemere5183]

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!

[@cmc6112]

He is the master. No BS. Just honest cooking.

[@jamestimmerman7519]

He is the best I have ever seen. Makes me feel I know him personally. Be happy and safe.

[@chrish12345]

such a simple dish but works so well, thanks Jacques!

[@alexgeronimo8331]

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

[@stevegannaway1787]

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.

[@gdbruin777]

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

[@FerociousSniper]

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

[@ranns2805]

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!

[@worldcitizeng6507]

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

[@akorn46]

My hero. Love this guy

[@ABikerDude]

You always inspire me to cook Jacques! Thank you for all that you do!

[@camillo1234]

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

[@kathiebradley711]

I love his cooking.

[@foppo100]

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.

[@CaptainReverendo]

The simplest dishes are often the best 👍🏻

[@tidykun3707]

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

[@PCLA7]

Short & Sweet And Straight To The Point - Merci Chef - Technique Is What It's All About ........................

[@celiayounger9202]

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

[@robin212212]

He is the OG!!

[@mikefishermagic]

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]

Foolish carrots r good for u

[@mgb5170]

beautiful, delicious way to prepare and eat carrots

[@sidviscus]

Jacques has a way of making a few simple ingredients into a gourmet treat.

[@JohnMoore-qv4vn]

Tuned in simply to hear him say "chives".

[@marcellovacca3155]

Exactly! 😜

[@virgoblonde0828]

I live to hear him say "butler "😁

[@jeffreyhancock7105]

I love using green onions in dishes but recently I've started using chives a lot also

[@dada5555S]

Reminds me of my childhood .Thank you Jacques.

[@AbsurdistAgent]

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

[@jeremyd6775]

I love how he just changes his mind part way through about the shallots. It feels very organic rather than structured

[@jan6293]

I love this recipe Jacques and will make it! Thanks 💕👍

[@hariseldon3786]

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

[@AllSven]

I Love how he pronounces ‘butter.’ I’ve been watching him for 20 years and never get tired of him saying it.

[@Throbtometrist]

g a I also like how he says 'onion' and 'hamburger' XD

[@613karen]

So simple. So good.

[@InformationIsTheEdge]

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.

[@saadamiens]

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

[@brettlessard2532]

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

[@raymondrhodes]

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.

[@zaaimi]

Mr Pepin, this recipe is simple and masterful.

[@TheErnestotorres1977]

I had to watch this because I couldn't believe could be good, but he made me want it somehow.

[@WastrelWay]

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.

[@anderander5662]

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

[@sakaridis]

Jacques is the best of the best!

[@jethro70]

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).

[@BrljoMrljo]

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.

[@jmdudley3859]

An excellent dish 👌👌👍 simple and tasty 😋

[@London2362]

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

[@Randomfatcat]

Love watching him; I just never understood why peel the skin of an organic carrot!!? Very nutritious and edible!

[@svers_personal]

This guy makes me want to cook even after I just ate 🤷🏽‍♂️

[@Solo-M-rf4em]

Such style and elegance with peeling a carrot. Who'd have thought?

[@La_La_La3]

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.

[@apurvakmr]

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

[@2251230]

He's probably the only chef I've seen cooking with sugar. He got the skills.

[@eluviacamey3258]

me encanta como cocina

[@Kingfisher1215]

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.

[@manxlucky]

Simple, complex and awesome

[@stndrds79]

Wonderful dish I'll have to try it

[@janedoe805]

So simple but yet so delicious!

[@sergevandenplas8035]

That sugar is an American touch I guess. I never use sugar, in fact I pour some white wine in it to balance the natural (over)sweetness of the cooked carrots. And of course some fresh thyme and a bay leaf. Yummy! And the shive would traditionnaly be replaced with parsley. Not that I have the pretention of correcting Chef Pépin, but in Belgium we do things slightly different.

[@zrobeast]

I'm American and I've actually never found carrots very sweet (they're still delicious though, and I've loved them my whole life). Maybe the carrots in your part of the world are sweeter due to the soil and/or breed?

[@kraftwerk974]

That's how I like my carrots cooked. Delicious 😋

[@restudwiatmojo6448]

Its friendly ingredients for my country..althought the shallot is a bit-slighty different in my country,Indonesia.. Shallot in my country is smaller but stronger for the taste and aroma...Thankyou chef..I mean super master chef Jacques Pepin...

[@noodlyappendage6729]

I love simple food the best.

[@ardentdfender4116]

A true Master Chef as work.

[@johnquaiotto8559]

The best ! Jacques pepin

[@Hamburgler6.9]

Carrots have a lot of natural sugar, and you want to accentuate and lend to the natural flavors of food when you cook.

[@arlowesley]

Mmmmm I love carrots.

[@robgoose]

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

[@robertholtz]

Masterful.

[@JohnMiller-oz7gv]

I love this guy.

[@Fatmanstan606]

“Wait until thay got tander 😚👌”

[@patrickmclaughlin61]

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

[@pappyschmears]

and then you add the shive

[@Fan_Made_Videos]

the background musical cues reminds me when I use to watch Mr. Rogers' Neighborhood as a child.

[@dumyjobby]

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

[@KQEDFood]

Let us know how it turned out!

[@buzzcagney8096]

This is absolutely delicious.

[@jdsteppenzyde]

He has such beautiful, strong hands.

[@ghittaeibschutz6036]

Very intriguing recipe, simple and delicious ! Will try it! Could I use onions instead of shallots? Thank you!

[@TheSarah730]

Yum simple but elegant 🥕

[@acidz0037]

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

[@PaulRamirezCareOnePlumbing]

a real pro! looks simple! but thats what experience gets ya!!!

[@CT2507]

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! :)

[@efrenchavez8482]

Maestro