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Vegetables, Vegetarian

Carrots with chive cream

Carrots with chive cream
Beatrice de Gea / Los Angeles Times

One of the great kitchen mysteries is why carrots are the anti-muse for so many contemporary chefs. These are among the most versatile vegetables ever cultivated but in too many cookbooks rarely seem to inspire anything more imaginative than the ... Read more

Total time: About 1 hour | Serves 4 to 6
  • 8 to 10 medium carrots (1 3/4 pounds), peeled
  • 2 tablespoons unsalted butter
  • 1 teaspoon sugar
  • Salt to taste
  • Pinch freshly grated nutmeg
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tablespoons heavy cream
  • 1 small bunch chives, chopped

Step 1Cut the carrots into matchsticks (one-fourth inch by 1-inch). Transfer to a saucepan and add the butter, sugar, pinch of salt, nutmeg and about 1 cup water. Cover and cook over medium heat until the carrots are tender, about 20 minutes, adding more water if needed. When the carrots are cooked, uncover and raise the heat and cook until the liquid is completely absorbed, about 8 to 10 minutes.

Step 2Gently stir the lemon juice into the carrots and bring to a boil. Gently stir in the cream and boil a minute or so, just until the carrots are glazed.

Step 3Check for seasoning and turn out into a warmed serving dish. Sprinkle with the chives and serve at once.

Note: From "Roger Verge's Vegetables in the French Style," translated by Edward Schneider.


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