Carottes Paysanne

Carrots with garlic and parsley

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About


  • 4 tablespoons olive oil
  • 1 kg (2 lb) carrots, cut into 1 cm (½-inch


Heat the olive oil in a frying-pan with a lid and add the carrots. Sprinkle with salt, and cook gently for 10 minutes, shaking the pan occasionally. Add the garlic, water, sugar and some salt and pepper, and cook for 20 minutes, or until the carrots are tender and have absorbed the water. If any water remains and the carrots are cooked, just boil them hard, uncovered for a few minutes to evapor