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Carrots in Cream
Apr 5th, 2010 by

Amelia serves the carrots to Nan (of Nan's Mashed Potato fame).

Amelia serves the carrots to Nan (of "Nan's Mashed Potato" fame).

This is one of our favorites and a tradition every Easter.

I got the recipe from one of my favorite cookbooks, “Paul Bocuse: French Home Cooking,” which I purchased in a small shop on the Left Bank many years ago.

In keeping with our RootsLiving philosophy: it’s easy to make and uses simple, fresh ingredients.

Ingredients/Shopping List

  • Butter (3 oz.)
  • Carrots, peeled and cut into thick sticks 2-inches long (2 pounds)
  • Baby onions (5)
  • Salt, to taste.
  • Sugar (1 tsp.)
  • Parsley, chopped (2 tbsp.)
  • Heavy cream (6 tbsp.)

What I did:

Melt butter in a frying pan. Add carrots and onions. Salt lightly. And sprinkle with sugar.

Cover pan and simmer for 40 minutes, stirring from time to time.

When carrots are done cooking, mix parsley with cream and pour on the carrots. Cook another 5 minutes or until very hot. BUT DON’T LET THE CREAM BOIL.

Find more recipes from the Easter dinner menu.

Find more recipes in the Food section.

(Note: If you’d like to print this recipe, click here or on the headline on this post and then use the print button at the bottom of the post. In other words, print from the “permalink” not from the homepage.)

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