CookEat Recipe
New Carrots Colbert
Whole new carrots gently braised and glazed, finished with demi-glace, lemon and parsley.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Scrape, thoroughly wash and drain twenty-four even-sized new carrots, leaving them whole. Put them in a small oven-safe saucepan with two gills water, one ounce butter, half a teaspoon salt, one saltspoon sugar and two saltspoons white pepper; gently roll them in the seasoning.
Step 2
Cover and heat on the stove for five minutes, then transfer the covered pan to the oven for about fifty minutes. Continue until the carrots are tender and the actual cooking liquid has nearly evaporated; check before the pan dries or catches.
Step 3
Measure half a gill finished demi-glace before loosening this portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring the loosened sauce to a rolling boil while stirring and check at least 165°F. Add the hot prepared portion to the carrots with the juice of HALF the lemon and half a teaspoon freshly chopped parsley. Mix carefully without breaking the carrots.
Step 4
Lift the carrots with a skimmer onto a hot vegetable dish, pour the actual sauce over and serve.
Cooked it? Rate it.
Cooked 0 times