CookEat Recipe
Carrots Vichy
Tender broth-braised small carrot rounds with butter, sugar and temporary herbs.
Method
Steps
Step 1
Put 1360 g fresh veal bones in a large food-safe stockpot with 18,900 mL cold water.
Step 2
Bring to the boil and carefully skim.
Step 3
Add four whole peeled medium carrots, two whole peeled small turnips, two whole peeled onions, one parsley root, three leeks and two celery stalks.
Step 4
Cover and simmer gently for four hours.
Step 5
Strain through clean cloth, removing all bones and vegetable solids. Reserve 237 mL broth for the carrots and keep it hot.
Step 6
Cool surplus broth promptly in shallow containers and refrigerate or freeze.
Step 7
Scrape and rinse twelve small carrots, drain and cut into quarter-inch slices.
Step 8
Put the carrots in a covered, ovenproof pan with 14 g butter, 237 mL white broth, half a teaspoon salt, one teaspoon sugar, half a teaspoon white pepper, two parsley branches and one chervil branch.
Step 9
Lightly mix, cover and boil for ten minutes.
Step 10
Transfer the same covered pan to a preheated 160 °C conventional oven for thirty minutes, checking tenderness, that the liquid simmers gently and that the pan has not boiled dry.
Step 11
Remove the parsley and chervil branches, transfer the carrots to a vegetable dish and serve.
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