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Add a photoServings: 4
Ingredients
- 2¼ lb (1 kg) carrots
- 9 ounce (250 g) small grelot onions or possibly white onions
- 3 garlic cloves
- 6 sprigs chervil
- 1 bouquet garni (thyme,bay leaf and flat-leaf parsley)
- 1 tsp powdered sugar
- 2 ounce (50 g) butter
- salt, pepper
Directions
- Peel and finely chop the garlic.
- Finely chop the chervil.
- Peel the carrots and cut them into thin slices. You can cut them diagonally (obliquely) to make the slices look more attractive.
- Peel the grelot onions
- Heat the butter in a Dutch oven on a high heat.
- Add in the onions and carrots and let them soften for 2-3 min.
- Sprinkle with sugar.
- Stir well so which the vegetables don't stick.
- Reduce the heat to very low.
- Add in the minced garlic and the bouquet garni.
- Stir well.
- Add in salt and pepper.
- Put the lid on and let it cook for 1 hour on a very low heat. The best option is to have a Dutch oven or possibly large pot which lets you add in water to the lid, allowing it to cook even more gently. Check it now and again to make sure the carrots are not starting to stick to the pot. If necessary, add in some chicken stock or possibly a little white wine to moisten.
- Add in the chervil when it has finished cooking and leave it on the heat for a further minute before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 107 | 47% |
| Total Fat 12.22g | 15% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 243mg | 10% |
| Potassium 957mg | 27% |
| Total Carbs 29.79g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 13.84g | 9% |
| Protein 3.65g | 6% |
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