Carrots in Cream
Prep time
Cook time
Total time
Author: Paul Bocuse, Bocuse in your Kitchen Simple French Recipes for the Home Chef
Recipe type: Vegetable, Side
Cuisine: French
Serves: 4
Ingredients
- 5 tablespoons butter
- 2 pounds carrots, peeled and cut
- 10 baby onions or pearl onions, peeled
- salt
- 1 teaspoon granulated sugar
- 2 tablespoons finely chopped parsley
- 6 tablespoons heavy cream
Instructions
- Melt the butter in a frying pan. Add the carrot and onions, salt lightly, and sprinkle with sugar. Cover the pan and simmer for 40 minutes, stirring from time to time.
- When the carrots have finished cooking, mix the parsley with the cream, pour onto the carrots, and cook 5 minutes more, or until very hot (the cream should not boil).
- Serve immediately.
Recipe by Tout va bien! (tm) at https://christymajors.com/wine-pairing-weekend-rhone-rangers-bocuse/