Thursday, December 15, 2016

Creamed Carrots

Creamed carrots make a great side dish. Known as carottes a la concierge in French, they also have onion and garlic. Here is the recipe:

2 carrots, peeled and sliced
1 onion, sliced
4 tablespoons olive oil
1 clove of garlic, chopped
1 tablespoon flour
1/4 cup vegetable or beef stock
1/2 cup boiled milk
1 teaspoon sugar
salt
pepper
nutmeg
2 egg yolks
4 tablespoons whipping cream
2 tablespoons parsley

Cook the carrots and onion slowly in a covered pan for approximately 30 minutes.
Make sure to stir occasionally.
The vegetables should be tender but not browned.
Add the garlic for the last five minutes of cooking.
Mix the flour and cook for three more minutes.
Take the pan off the heat and add the boiled stock, boiled milk, sugar and seasonings.
Simmer uncovered for about 20 minutes.
In a bowl blend the egg yolks and cream.
Remove the carrots from the heat and use a spatula to fold the egg yolks and cream.
Shake the pan over low heat until the egg yolks have thickened.
Sprinkle with parsley and serve.

Creamed carrots can also be served as a main dish. They're a nice alternative to mashed potatoes.

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