Carrots braised in butter (Carottes étuvées au beurre) from Mastering the Art of French Cooking, Volume One (page 477) by Julia Child and Louisette Bertholle and Simone Beck

  • carrots
  • butter
  • Serves : 6

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

  • twoyolks on December 10, 2016

    This is similar to other glazed carrot recipes except they're cooked covered for a longer period of time. This really concentrates the carrot flavor. I think there was too much sugar as they came out sweeter than I'd like.

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