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Argenteuil Carrots

French.Recipes's picture
Ingredients
  Baby carrots 1 Pound
  Green asparagus 1 Pound
  White onions 5 , young variety
  Sugar 1 Teaspoon
Directions

Grate or chop the baby carrots coarsely, and cut up the tender part of the asparagus in very small morsels.
Put this mixture of carrots, asparagus, and young white onions, a sprig of parsley and 2 tablespoonfuls of water only into a saucepan.
Season, and cover with a lid.
Simmer over a very gentle heat for about 1 hour.
Just before serving, sprinkle in a teaspoonful of castor sugar.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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