Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6 to 8
Easy
Published 2014
“This preparation is a recipe from my father,” writes French chef Guy Gedda, describing a combination of sautéed carrots and olives, cooked either with milk or rich, thick crème fraîche. Sweet carrots and salty-bitter olives complement one another beautifully, probably better than the braised onions and olives that have been in my repertoire of quick bites for years. Inspired by Gedda’s dish, I decided to rework my mother’s recipe for carrots with orange juice and olive oil, as I remember t
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe