Carrots Sautes a la Creole

Carottes Sautees a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 9 Nice Tender Carrots
  • A Tomato
  • A Square Inch of Ham


Boil the carrots for one hour and a half. Then cut into dice or nice slices. Put the butter in the saucepan, and add the onions, minced very fine, and the shallots, greens and whites. Let these brown for a few minutes, and then add the square inch of ham and the Chaurice whole. Let these simmer for three minutes, and add the minced herbs. Then add the tomato and its juice, mincing it wel