Stewed Carrots

Carottes a la Creme

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 4 Carrots of Good Size
  • A Tablespoonful of Butter
  • A Tablespoonful

Method

Scrape the carrots and throw them into cold water for about a quarter of an hour. Then put them in a saucepan, and cover with boiling water. Add the salt, and let them cook for an hour and a half, boiling steadily. After this time expires, take them out and drain off all water. Then cut neatly into one-half inch dice pieces, or slice thin. Put a