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CARROT FRICASSEE

Pare and slice the carrots. Choose rather small onions so that they do not disintegrate. Put the fat into a casserole. When it is hot, add all the vegetables and the bouquet. Fry, stirring until all the ingredients are hot, turn down the heat and cook further, uncovered, for 25 to 30 minutes until most of the water evaporates. Cut the bacon into small pieces. Blanch for 5 minutes in boiling water. Wipe dry. Add to the vegetables. Salt, pepper, add 1 coffee spoon of sugar, cover. Turn down the heat to the minimum, stirring from time to time. Cook until the liquid is gone.
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3 1/3 lbs carrots
1 lb onions
1 bouquet garni
3 tbsp goose fat or lard
1/2 lb slightly salted bacon
salt, pepper, sugar
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30
mn
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60
mn
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Brittany
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Vegetables
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Beaujolais
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