Mireille Johnston

Carottes Paysanne

Carrots Sautéed with Parsley and Garlic

Preparation info
  • For

    6

    people
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

In every province in France except Provence, carrots are sautéed in butter. In Provence, olive oil, parsley, and garlic are added to contrast with instead of to enhance the natural sweetness of the carrots.

Ingredients

  • 3 pounds small carrots
  • 5 tablespoons olive oil
  • 2 g

Method

Wash and peel the carrots and slice them on the bias into ½-inch slices. Heat the olive oil in a frying pan and add the carrots. Sprinkle with salt. Cover, and cook over a low flame for 10 minutes, shaking the pan from time to time. Add the garl