Baked carrots in cream (Carottes à la crème) from Backroad Bistros, Farmhouse Fare (page 139) by Jane Sigal

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

Accompaniments: Chicken in cider vinegar sauce (Fricassée de volaille au vinaigre de cidre); Roast lamb on a potato gratin (Gigot d'agneau de Pontorson); Juicy pork roast with caramel-cider sauce (Rôti de porc au caramel de cidre)

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

  • Eat Your Books

    Can substitute heavy cream for crème fraîche. You may use the crème fraîche recipe on p. 368.

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