Carrots with chive cream sauce (Crémée de carottes à la ciboulette) from Roger Verge's Vegetables in the French Style by Roger Vergé and Martine Anglade

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Sandiegolemons on January 25, 2018

    This is a great recipe but needs just a little tweaking. There must have been a typo/misprint and you'll need to add more cream instead of the 1 1/2 tablespoon it calls for.

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