Carrots with Fine Herbs

Ingredients

• 2lb. or 3lb. of Carrots
• 2oz. of butter
• a small finely-chopped onion
• 1 dessert-spoonful of chopped parsley
• the juice of half a lemon

Method

1. 1

   Scrape and wash Carrots, cut into thick slices, boil in salted water until tender.

2. 2

   Melt butter, brown onion, add water or broth, boil, then drain Carrots and mix with onion and parsley.

3. 3

   Squeeze lemon juice, season, garnish with croutons, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 163. The excerpt below is the record exactly as published.

Carrots with Fine Herbs. — Scrape and wash 21b. or 31b. of Carrots, cut them into thick slices ; put them into a sauce- pan with a lump of salt and plenty of cold water, and boil until tender. Put 2oz. of butter into a saucepan, place it over the fire until melted, then put in a small finely-chopped onion, and toss it about over the fire until browned. Pour Carrots — continued. 1 pint of water or clear broth over the onion and boil it for five or six minutes. Drain the Carrots and put them with the onion ; add about 1 dessert-spoonful of chopped parsley, and boil for three minutes longer. Take the Carrots off the fire, squeeze in the juice of half a lemon

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