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Special Carrots

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Ingredients
  Young carrots 1 Pound, pared (Tender)
  Water 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg yolk 1
  Heavy cream 2 Tablespoon
  Melted butter/Margarine 1 Tablespoon
  Finely minced parsley 1 Tablespoon
  Crushed thyme/Ground ginger 1⁄8 Teaspoon
Directions

Use carrots whole and trim to about the same length (cut into 4-inch lengths if carrots are large).
Put into a small skillet with the water, butter, sugar, and salt.
Cover tightly and bring to boiling.
Cook over low heat 15 minutes, or until crisp-tender; shake frequently.
Meanwhile, mix egg yolk and remaining ingredients until blended.
Add to cooked carrots in skillet; mix gently.
Remove from heat; stir until the curd coats carrots, about 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Interest: 
Everyday

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