Braised Carrots with Cream (carottes a la creme) Recipes

Ingredients :

1.5lb new carrots

1oz butter

salt, pepper

1/2 pint chicken stock

1 egg yolk

4 tbsp cream

chopped parsley

Scrape the carrots and cut them into 2 inch lengths. Melt the butter in a saucepan and gently fry the carrots for a few minutes.

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.

Serves 4

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