Featured RecipeSalmon Cakes
Browse Recipes by Category
Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.
Use organic carrots, if possible, as they have so much more flavor.
INGREDIENTS1 ¼ pounds carrots, trimmed and scraped
Salt and freshly ground pepper to taste
½ teaspoon sugar
¼ cup water
1 tablespoon fresh lemon juice
2 tablespoons butter
2 tablespoons finely chopped parsley
PREPARATION1. Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
2. Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated, and the carrots are lightly glazed. Keep a watchful eye to make sure that they do not burn. Sprinkle with parsley and serve.