Cut the carrots in large dice. Fry gently in goose fat or lard with the onions, bouquet and sage leaves for about 20 minutes, then add the still frozen green peas. Salt, pepper, sweeten with 1 level teaspoon of granulated sugar, cover to finish cooking.
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4 1/2 lbs carrots
1 1/3 lbs deep-frozen green peas
3 onions
1 bouquet garni
10 to 12 small dry sage leaves
3 tbsp goose fat or lard
1 tsp sugar
salt, pepper
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20
mn
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35
mn
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These vegetables are served with roast pork qnd grilled meat, they are also appreciated with veal and lamb.
