Carottes Braisées au Beurre

Autumn Eden

EXPLORED 6/5/14 Iron Photographer 4 - Utata

Subject Requirements:
1. Something written in a language other than English (A sign, a note etc.)
2. An article of clothing
3. The colour orange

Again I am stepping out of my comfort zone and I am LOVING the process!

The recipe is in French so if you are curious...

Carottes braisées au beurre are a classic French side dish. The natural sweetness of the carrots, accentuated with a pinch of sugar, goes perfectly with roasted meats and fowl.

4 to 6 servings

Carrots, peeled and cut into 1/2-inch rounds -- 1 1/2 pounds
Water -- to cover
Sugar -- 2 teaspoons
Salt and white pepper -- to taste
Butter -- 2 tablespoons


In a large, heavy-bottomed saucepan, place the carrots and enough water just to cover them. Add the sugar, salt and white pepper bring to a boil over medium heat.
Reduce heat to low and simmer gently, uncovered, for 15 to 20 minutes, or until the carrots are cooked through and the water has almost evaporated out.
Toss the carrots with the butter, adjust seasoning and serve.

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