I hadn’t originally planned on making carrots as part of my Weekend with Julia, but they were a suggested side dish to Beef Braised in Wine, and I had all of these extra carrots lying around from making the beef, so I thought, why not?
This is a really basic carrot recipe with the flavor reminiscent of glazed carrots, but without the heavy glaze. I will definitely be making these again, as this simple recipe turned some sub-par carrots into a very tasty side dish.
Carrots Braised in Butter
Carottes Étuvées au Beurre
from Mastering the Art of French Cooking
Ingredients
1 1/2 lbs carrots, peeled and quartered
1 T sugar (to develop the flavor)*
1 1/2 c water
1 1/2 T butter
1/2 tsp salt
pinch of pepper
Instructions
Combine carrots, sugar, water, butter, and salt in a medium saucepan, bring to a boil. Cover and boil slowly for 30-40 minutes or until the carrots are tender and most of the water has evaporated. Correct the seasoning.
*I used brown sugar, as it was all that I had on hand.
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Hey – Cool webpage! Have you seen the movie “Julie and Julia?” I thought Meryl Streep was really funny in the movie and Amy Adams was good as Julie Powell! Keep on doing what you are doing with your webpage! Sincerely, Lisa Reid. ps. please do not give my email address out to anyone else. thank you!
Lisa, I watched that movie specifically because I wanted to see Meryl play Julia.
And don’t worry, your e-mail address is safe – it’s just a Wordpress requirement to leave comments.
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