Special Carrots Recipe
Ingredients
| 1 lb. tender young carrots, pared | ||
| Water | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Egg yolk | 1 | |
| Heavy cream | 2 Tablespoon | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Finely minced parsley | 1 Tablespoon | |
| 1/8 teaspoon crushed thyme or ground ginger | ||
Directions
Use carrots whole and trim to about the same length (cut into 4-inch lengths if carrots are large).
Put into a small skillet with the water, butter, sugar, and salt.
Cover tightly and bring to boiling.
Cook over low heat 15 minutes, or until crisp-tender; shake frequently.
Meanwhile, mix egg yolk and remaining ingredients until blended.
Add to cooked carrots in skillet; mix gently.
Remove from heat; stir until the curd coats carrots, about 2 minutes.
Put into a small skillet with the water, butter, sugar, and salt.
Cover tightly and bring to boiling.
Cook over low heat 15 minutes, or until crisp-tender; shake frequently.
Meanwhile, mix egg yolk and remaining ingredients until blended.
Add to cooked carrots in skillet; mix gently.
Remove from heat; stir until the curd coats carrots, about 2 minutes.
Chef
