Carrots

Name: Carrots
Cuisine: French
Ingredients: 2 tablespoons unsalted butter creamed with freshly grated nutmeg to taste or 2 tablespoons plain unsalted butter; Pepper from the mill; Salt; 1 pound fresh tiny carrots; ½ cup Secondary Stock or other stock of your choice; ½ teaspoon granulated sugar; 2 tablespoons unsalted butter creamed with freshly grated nutmeg to taste or 2 tablespoons plain unsalted butter; 2 tablespoons unsalted butter creamed with freshly grated nutmeg to taste or 2 tablespoons plain unsalted butter; 2 tablespoons brandy, whisky, or bourbon; 2 tablespoons brandy, whisky, or bourbon; 2 tablespoons brandy, whisky, or bourbon; 1 good squeeze fresh lemon juice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Use fresh carrots. The excuse that fresh ones are too large has disappeared with the appearance of tiny fresh carrots in the supermarket. Good with any meat.

Ingredients

1 pound fresh tiny carrots
Salt
Pepper from the mill
2 tablespoons

Europe
France
Side dish

Method

Immerse the carrots in boiling water salted with 1½ teaspoons salt per quart and peppered to taste, and boil, until crisp-tender, not mushy, about 5 minutes. Serve tossed either in the nutmeg butter or, while the carrots cook, mix the butter, sugar, stock, lemon juice, and liquor of your choice toget