Braised carrots with herbs (Carottes aux fines herbes) from Mastering the Art of French Cooking, Volume One (page 477) by Julia Child and Louisette Bertholle and Simone Beck

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for chives and chervil.

  • Delys77 on March 24, 2023

    Delicious little side. We went with about 2lbs of carrots and increased the sugar, butter and salt accordingly, but went with the regular amount of water, which was still a bit too much I think. We uncovered to evaporate some of the liquid before finishing the dish with the herbs. Excellent.

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