Carottes Nouvelles A La Francaise French Carrots
An excellent way to serve carrots. Very fresh taste ! Originally from french cooking - eileen reece"."
Steps
Choose green onions with large bulbs , remove the roots and cut off all green parts , leaving the bulbs whole.
When chopped very finely the green stems can be used in place of the chives.
Refresh the lettuce , take off all edible outer leaves and cut the heart into quarters.
Butter a heavy pan thickly with 1 oz of butter and line with the large lettuce leaves.
Add the heart , onions and salt.
Peel the carrots , leaving them whole and place in one layer over the vegetables in the pan.
Season lightly , sprinkle with sugar , add the rest of the butter cut into small pieces , and 3 tablespoons cold water.
Cover closely and place the pan over a low heat for 3 to 4 minutes.
As soon as the contents start to sing , reduce the heat to very low , shake the pan but do not uncover and cook for 20 minutes , shaking the pan occasionally.
By this time the carrots should be tender but still faintly crisp.
Replace the lid and cook for a further 3 to 5 minutes if necessary.
Pour the content.
Ingredients
green onion, lettuce, butter, salt, carrots, black pepper, sugar, parsley, chives