Carottes Nouvelles A La Francaise French Carrots Recipes

CAROTTES NOUVELLES A LA FRANCAISE - FRENCH CARROTS

Steps:

• Choose green onions with large bulbs, remove the roots and cut off all green parts, leaving the bulbs whole.
• When chopped very finely the green stems can be used in place of the chives.
• Refresh the lettuce, take off all edible outer leaves and cut the heart into quarters.
• Butter a heavy pan thickly with 1 oz of butter and line with the large lettuce leaves.
• Add the heart, onions and salt.
• Peel the carrots, leaving them whole and place in one layer over the vegetables in the pan.
• Season lightly, sprinkle with sugar, add the rest of the butter cut into small pieces, and 3 tablespoons cold water.
• Cover closely and place the pan over a low heat for 3 to 4 minutes.
• As soon as the contents start to sing, reduce the heat to very low, shake the pan but do not uncover and cook for 20 minutes, shaking the pan occasionally.
• By this time the carrots should be tender but still faintly crisp.
• Replace the lid and cook for a further 3 to 5 minutes if necessary.
• Pour the contents of the pan into a heated serving dish, scatter with chopped parsley and chives.
• Serve immediately.

FRENCH GLAZED CARROTS

Steps:

• Cut carrots cross-wise to make 1/4 inch slices.
• Heat butter in a cooking pan.
• Add carrots, sugar, and water or chicken stock.
• Bring to a boil and cover.
• Simmer until tender.
• Remove carrots and reduce liquid until syrup-like consistency is reached.
• Return carrots and coat in syrup.
• Season with salt if desired.
• Garnish with lemon slices and parsley.

GLAZED CARROTS (CAROTTES VICHY)

Steps:

• In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
• Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
• Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
• Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.

CARAMELISED CARROTS

Steps:

• Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
• Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
• Stir in the parsley and the vinegar.

CAROTTES RâPéES OR GRATED CARROT SALAD

Steps:

• Peel and grate 7 large carrots. Coarsely chop the parsley and combine with carrots.
• To make the dressing: mix together the juice of 2 lemons, 2 or 3 tablespoons of olive oil, and 2 teaspoons of sugar, some salt, and fresh ground pepper. You may add a dab of Dijon.
• Toss with Carrots then taste; you may add ingredients to your liking.