Carrots sautéed with parsley and garlic (Carottes paysanne) from The Cuisine of the Sun: Classical French Cooking from Nice and Provence by Mireille Johnston

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Notes about this recipe

  • twoyolks on August 19, 2020

    I usually cook carrots with butter and sugar but they're much better suited to cool weather. This is cooked with olive oil and garlic and works really well as a light side for the summer. The carrots take on a very savory flavor and the garlic is quite prominent. I made a much smaller recipe and I'd cut back on the garlic in the future.

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