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Categories: Vegetables, Vegetarian

Crushed carrots

Crushed carrots
Los Angeles Times

Don't ask Pierre Gagnaire how many ounces of bittersweet chocolate go into one of his desserts, let alone how long to bake it. The notoriously imaginative Paris chef has more important insights to impart. "Chocolate is imperial," he writes in ... Read more

Total time: 45 minutes | Serves 4
Note: From "Mastering Simplicity" by Christian Delouvrier.
  • 6 medium carrots, peeled, trimmed, cut into 1-inch dice
  • 1 cup unsalted butter, divided
  • 1 1/2 tablespoons sugar
  • Coarse salt to taste
  • Freshly ground pepper to taste
  • 3 tablespoons flat-leaf parsley, thinly sliced

Step 1Place the carrots in a large, heavy-bottomed saucepan. Add enough water to come up to the top of the carrots without covering them. Add three-fourths cup of the butter along with the sugar and salt to taste and place over medium-high heat. Bring to a simmer, then lower the heat and simmer for about 30-35 minutes or until very tender. Remove from the heat and drain well. (Carrots may be prepared up to this point a few hours before serving.)

Step 2When ready to serve, return the carrots to the saucepan. Add the remaining one-fourth cup butter and, using a fork, crush the butter into the carrots. Season with salt and pepper to taste and place over medium heat to warm through. Stir in the parsley and serve.

Each serving:
465 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 46 grams fat; 29 grams saturated fat; 124 mg. cholesterol; 40 mg. sodium.
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