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 in Paris many years ago.
In keeping with our RootsLiving philosophy: it’s easy to make and uses simple, fresh ingredients.
Here’s the recipe:
Carrots in Cream (Carottes à la crème)
April 6, 2024
: 4
: 15 min
: 45 min
: 1 hr
: Easy
This is a family favorite. There's minimal work for maximum pleasure.
Ingredients
- Butter (3 oz.)
- Carrots, peeled and cut into thick sticks 2-inches long (2
- pounds)
- Baby onions (5) (You can use the ones that come in a jar.)
- Salt, to taste.
- Sugar (1 tsp.)
- Parsley, chopped (2 tbsp.)
- Heavy cream (6 tbsp.)
Directions
- Step 1 Melt butter in a frying pan. Add carrots and onions. Salt lightly. And sprinkle with sugar.
- Step 2 Cover pan and simmer for 40 minutes, stirring from time to time.
- Step 3 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.
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