When you pare the carrots, give them all the same shape. The presentation will be better. Put the carrots into a large saucepan, add enough water to cover them, butter, salt and pepper. Cook uncovered over a rather brisk heat until the water evaporates completely and only butter remains. Generally, this means that the carrots are cooked. Add the cream, turn down the heat, cover, cook over a low heat. When serving, if the cream is still liquid, turn up the heat to reduce it so that it coats the carrots. Serve sprinkled with chopped parsley or chervil.
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4 1/2 lbs carrots
1/3 cup butter
1/3 lb thick cream
salt, pepper
parsley or chervil
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20
mn
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60
mn
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These carrots are a very delicate vegetable which are served with roast, braised or grilled meat, and with a red Touraine wine.
