Waterless cooked carrots (Carottes à l’étuvée) from French Classics Made Easy by Richard Grausman

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

Accompaniments: Truffled roast chicken (Poularde truffée et farcie); Roasted fillet of beef (Filet de boeuf rôti); Pork medallions with sauce Robert (Médaillons de porc sauce Robert)

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.

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