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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
Submitted by Cassyjean - Torrington, CT Jun 4, 2009 10 min 60 min 70 min
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