CookEat Recipe
New Carrots and Peas
Whole new carrots cooked with fresh peas, sliced lettuce and onion, finished with butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1868. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected plain commercial vegetable broth. Preserve the cooked lettuce, all vegetables and the separate finishing butter; cook to tenderness without inventing a final broth quantity. Limites : Carrot/lettuce size, pea bulk mass, broth reduction, vegetable yield and oven time remain unmeasured. Source 12 carrots are inputs, not diners.
Method
Steps
Step 1
Cut stems off and scrape twelve small new carrots, keeping them whole. Brown one FINELY SLICED onion in one tablespoon butter for four minutes. Add the whole carrots,473 mL fresh SHELLED peas, one FINELY SLICED small lettuce head, one CHOPPED small garlic clove, one teaspoon freshly chopped parsley,237 mL plain ready-to-use vegetable broth, one teaspoon EACH salt and sugar and half teaspoon pepper.
Step 2
Mix, cover and boil for the fifteen-minute guide, then oven-cook for the thirty-five-minute guide until the vegetables are tender. Add the SEPARATE 14 g finishing butter, mix and serve hot. Retain the cooked lettuce and onion; no fixed final liquid or vegetable yield is asserted.
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