Carrots à la Tauenna

Ingredients

• a bunch of new carrots
• an ounce of fresh butter
• a tablespoonful of powdered sugar
• a pint of good broth
• a tablespoonful of finely chopped parsley
• half an ounce of fresh butter

Method

1. 1

   Blanch carrots, drain, peel, and cook in butter and broth until glazed.

2. 2

   Season with salt, pepper, and parsley, toss, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 162. The excerpt below is the record exactly as published.

an ounce of fresh butter, a tablespoonful of powdered sugar, and half a pint of good white stock or milk, mix well to- gether over the fire with a wooden spoon, and when nicely smooth and hot, serve. 742. CARROTS A LTTAUENNE. Young carrots only should be used for this dish. Cut off the the green part of a bunch of new carrots, blanch in boiling water for about ten minutes, drain, and when cool peel off the skin with a knife or rub it off with a cloth ; put them in a stewpan with an ounce of fresh butter, a tablespoonful of powdered sugar, and a pint of good broth. Boil on a brisk fire for about twenty minutes or till they are well glazed. Season with salt, pepper, and a tablespoonful of finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.