Rainbow-colored carrots with butter and parsley from The Hell's Kitchen Cookbook: Recipes from the Kitchen (page 171) by The Chefs of Hell's Kitchen
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flat-leaf parsley
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rainbow carrots
- Show all ingredients...
- Serves : 4
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Filet of beef au gratin, truffle pommes Anna, braised salsify, and pearl onions; Duck breast with five-spice braised endive and parsnip puree; Lemon and thyme roasted chicken breast, sweet corn polenta, sautéed spinach, and chicken jus; Roulade of veal on caramelized onions; Frutti di mare; Eight-ounce beef burger with caramelized onion and bacon jam, sharp cheddar, and special sauce on a brioche bun with sweet potato fries; White-wine-braised short ribs; New York strip with truffle polenta fries, tomato jam, sautéed spinach, and red wine jus; Slow-braised veal cheeks with smashed red bliss potatoes and garlic confit; Halibut en papillote with purple jasmine rice and island salsa
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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