May 31 2009
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
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
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.