| Cuisine: French | Type: Side Dish | Serves: 6 |
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Source:
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Rick Robinson |
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Attributes:
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Comments:
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See Julia Child, Volume I, page 479 for similar recipe. |
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Serving Suggestions:
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Ingredients:
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1 lb carrots 1 can beef bouillon 1 tbs brown sugar 1 tbs granulated sugar 4 tbs butter 2 tbs sherry, madiera, or brandy Salt and pepper 2 tbs chopped fresh parsley |
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Instructions:
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Prepare the carrots by cleaning and scraping them. Cut them into slivers (julienne) or slices. Boil the carrots in a covered pan with the bouillon, sugar, liquor and butter until tender (30 to 40 minutes). The liquid should reduce to a syrupy glaze. (Cook uncovered to get the glaze if necessary.) Reheat just before serving. Season with salt and pepper. Stir the carrots to coat them with the glaze. Turn out onto a serving dish and sprinkle with parsley. You may want to start this recipe with about 3/4 can of bouillon and add more if it reduces before the carrots are tender. I seldom use a full can -- it depends on the amount of carrots. |
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Related recipes:
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None |
2001-03-10