Blanch the Brussels sprouts in boiling salted water for 8 to 10 minutes. Remove and drain. Cut the carrots into large pieces or keep whole if small. Lightly brown the onions with 1 tablespoon of goose fat in a casserole. When starting to turn transparent, sprinke with 1 teaspoonful of sugar. When slightly brown, remove from the casserole. Put in the carrots, cook until beginning to brown, remove. With the remaining fat, sautÄ the Brussels sprouts for a few minutes. Add the vegetables kept aside, 1 bay leaf and a pinch of thyme, cook uncovered until the evaporation slows down. Stir from time to time, be careful not to mash the sprouts and the onions. Salt, pepper, cover and cook over a low heat until the carrots are cooked.
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2 lbs Brussels sprouts
1 lb carrots
2/3 lb onions
3 or 4 tbsp goose fat
salt, pepper
sugar
bay leaves
thyme
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30
mn
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80
mn
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This inexpensive vegetable dish is excellent when reheated. It can be served with a red wine from the HÄrault region.
