Featured RecipeMussels with Saffron Cream
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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.