CookEat Recipe
New Carrots Maître d’Hôtel
Lengthwise carrot halves gently braised with an onion and parsley, reduced and finished with lemon, butter and freshly chopped parsley.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Trim the stems, scrape and thoroughly wash twenty-four medium new carrots. Cut each lengthwise in half. Put in a small ovenproof saucepan with the two parsley branches, the medium white onion studded with the one clove, half teaspoon of salt, half teaspoon of sugar, two saltspoons of white pepper, first half ounce of butter and half pint of water. Cover and bring to a boil for about five minutes.
Step 2
Transfer the covered pan to the oven for about thirty-five minutes as a guide, continuing until the carrot halves are tender when pierced.
Step 3
Remove the parsley branches and the studded onion with its clove. Put the pan back on the hob and reduce the actual cooking liquid until nearly dry, watching carefully so it does not catch.
Step 4
Squeeze in the juice of half a lemon, add the separate one ounce of butter and the half teaspoon of freshly chopped parsley. Toss gently to coat the carrots. Transfer to a vegetable dish and serve promptly.
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