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6 to 8
servingsEasy
Published 1989
For the true taste and texture, please overcook the carrots slightly; this dish is wonderful with all kinds of roasted or sautéed birds.
Render the bacon until the lardons are golden but not brittle. Remove them to a plate. Add the baby onions to the bacon fat and sauté them until golden. Add the blanched carrots and the currants and mix well. Sprinkle with the flour, toss 1 to 2 minutes, add the broth, salt and pepper to taste, and cook, uncovered, until very tender. When the carrots are done, toss the butter into the pot.