Carrots au Beurre, or Buttered Carrots

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

sufficient carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two to three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some minced parsley ↝ Parsley, raw [Not included in a food category]
some salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper or cayenne ↝ Spices, pepper, white [Spices and Herbs]

Instructions (7)

Boil sufficient carrots for a dish quite tender, and then cut them into slices a quarter of an inch thick, or first slice, and then boil them.
Drain them well.
While this is being done, dissolve from two to three ounces of butter in a saucepan.
Strew in some minced parsley, some salt, and white pepper or cayenne.
Add the carrots, and toss them very gently until they are equally covered with the sauce, which should not be allowed to boil.
The parsley may be omitted at pleasure.
Cold carrots may be re-warmed in this way.

Original Text

CARROTS AU BEURRE, OR BUTTERED CARROTS.

(French.)

Either boil sufficient carrots for a dish quite tender, and then cut them into slices a quarter of an inch thick, or first slice, and then boil them: the latter method is the most expeditious, but the other best preserves the flavour of the vegetable. Drain them well, and while this is being done just dissolve from two to three ounces of butter in a saucepan, and strew in some minced parsley, some salt, and white pepper or cayenne; then add the carrots, and toss them 337very gently until they are equally covered with the sauce, which should not be allowed to boil: the parsley may be omitted at pleasure. Cold carrots may be re-warmed in this way.

Notes

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