Young Carrots
- 2 1/2 pound carrots
- 2 cups bouillon
- 3 tablespoons butter
- Salt and pepper
- 1 teaspoon sugar
- 1 tablespoon flour
- 1 tablespoon finely chopped parsley
Scrap the carrots, and either slice them thinly or julienne them. Cook until tender in bouillon and water. This demands 1/2 hour or more. Season with salt, pepper and sugar; delicately sprinkle with flour and continue cooking. Just before serving stir in the parsley. The carrots may be scooped out and refilled with cooked green peas, then stewed until tender. Serves 6.
Serves 6 People
Serves 6 People
Submitted by Jun 4, 2009
10 min
60 min
70 min