Larousse by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: Wiley
Published: 2012-10-12T04:00:00+00:00

Ratatouille niçoise typically accompanies roasted or sautéed poultry dishes, braised fish, or omelets. It can also be enjoyed as a cold dish.

Prepare the ratatouille in large batches as it is even better when reheated the next day.

Caroline Faccioli © coll. Larousse (styling Sabine Paris)

Glazed baby carrots

For 4 people

PREPARATION: 15 min

COOKING TIME: approximately 30 min

13⁄4 lbs. baby (or young) carrots

4 tbsp. butter

2 tbsp. sugar

salt, freshly ground black pepper

Peel and rinse the carrots. Cut them into small sections, or cut them into thin rounds if the carrots are a little large.

In a frying pan, melt the butter over low heat. Add the carrots and stir with a silicone spatula or wooden spoon to coat the carrots with the butter. Add approximately 2 cups of water, just enough to cover the carrots; season with salt and pepper then bring to a boil. Lower the heat then cook, uncovered, for 20 to 30 minutes.

Use the point of a knife to test the doneness of the carrots. If too firm, add a little more water and cook a few minutes longer.

Sprinkle the carrots with the sugar and cook for 1 to 2 minutes more, stirring gently. Taste and adjust the seasoning, as needed. Serve immediately.

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