Ragout De Pommes De Terre Et Carottes Ragout Of Potatoes And Carrots Recipes
POTATOES AND CARROTS IN CREAM (POMMES DE TERRE ET CAROTTES A LA CREME)
Provided by Pierre Franey
Categories dinner, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Trim carrots and scrape. Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.
- Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch. As potatoes are sliced drop into cold water to prevent discoloration. Drain. There should be about 4 cups.
- Bring milk, cream, salt, pepper and nutmeg to boil in skillet. Add potatoes and carrots. Stir. Let simmer, stirring often, 25 minutes.
- Turn potato and carrot mixture into baking dish. Sprinkle with cheese and run under broiler until nicely browned on top. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 827 milligrams, Sugar 8 grams
RAGOUT DE POMMES DE TERRE ET CAROTTES (RAGOUT OF POTATOES AND CARROTS)
Steps:
- Peel the potatoes and cut them into half-inch slices. Cut each slice into half-inch strips. Cut each strip into half-inch cubes. There should be about two and one-half cups.
- Peel the carrots and cut them into cubes about the same size as the potatoes. There should be about two cups.
- Heat the butter in a heavy saucepan and add the onion. Cook, stirring, until wilted.
- Add the potatoes, carrots, broth, salt, pepper, bay leaf and thyme. Cover closely and cook 20 to 25 minutes or until vegetables are tender. Serve sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 664 milligrams, Sugar 6 grams, TransFat 0 grams
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