01.01.2003 -ACCOMPANIMENT - CARROTS
Braised carrots with pearl onions
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Although I do enjoy raw or slightly crunchy carrots, this recipe calls for carrots
that are almost caramelized and have taken the time to simmer very gently. I almost want to call it a carrot and pearl onion compote »
- Peel and finely chop the garlic.
- Finely chop the chervil.
- Peel the carrots and cut them into thin slices. You can cut them diagonally (obliquely) to make the slices look more attractive.
- Peel the grelot onions
- Melt the butter in a Dutch oven on a high heat.
- Add the onions and carrots and let them soften for 2-3 minutes.
- Sprinkle with sugar.
- Stir well so that the vegetables do not stick.
- Reduce the heat to very low.
- Add the chopped garlic and the bouquet garni.
- Stir well.
- Add salt and pepper.
- Put the lid on and let it cook for 1 hour on a very low heat. The best option is to have a Dutch oven or large pot that lets you add water to the lid, allowing it to cook even more gently. Check it now and again to make sure the carrots are not starting to stick to the pot. If necessary, add some chicken stock or a little white wine to moisten.
- Add the chervil when it has finished cooking and leave it on the heat for a further minute before serving.
Serve these carrots with some good roast veal or beef braised in beer.
When you serve the carrots, make sure you also serve the juices from the pot. The carrots will have softened to the point of caramelization and it would be a shame to leave that in the pot.
I also particularly like the same recipe with some rosemary.
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