Braised Carrots with Cream (carottes a la creme) Recipe
Braised Carrots with Cream (carottes a la creme) Recipes
1.5lb new carrots
1/2 pint chicken stock
1 egg yolk
4 tbsp cream
Scrape the carrots and cut them into 2
lengths. Melt the butter in a saucepan and gently fry the carrots for a
Season lightly. Then add the stock, bring to the boil and
cook uncovered over a moderate heat for 1 hour.
Towards the end, check
that it does not burn, since all the stock should be absorbed. Beat the
egg and cream together and away from the heat, pour over the carrots. Do
not allow to boil.
Serve very hot, garnished with chopped parsley.
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