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Carottes Étuvées au Beurre
6 serving
A French preparation of carrots.
Ingredients
Instructions
Instructions
30 minutes
1.
1.
Combine carrots with sugar, water, 1.5 Tbsp. butter, salt, and pepper in a heavy saucepan. Cover and boil slowly until carrots are tender and the liquid has evaporated.
2.
Adjust seasoning. Just before serving, reheat and toss with parsley and remaining butter.
Julia Child,
The French Chef Cookbook, p. 9; Alfred A. Knopf, Inc.
- Jan. 1, 1968