...this is one of the easiest of Julia's recipes that I've tried so far...and just one pot...really...
...you're supposed to peel and cut carrots in 2 inch pieces...but I just used baby carrots instead...
...the recipe calls for brown stock...so I mixed up a packet of the brown stock my Mom sent a while back...Thanks Mom!...
...add a couple of tablespoons of turbinado sugar...and some pepper...
...a few tablespoons of Earth Balance...and you're done...
...and cook for a long time...30-40 minutes...until the carrots are tender and the liquid has reduced to a syrupy glaze...add a little bit of salt and pepper...
...roll the carrots gently in the syrup and turn onto a hot vegetable dish...
...these were really lovely...tender and sweet...delicious...and easy...
Substitutions:
Earth Balance for Butter
Vegan brown stock for stock
Recipe here: Mastering the Art of French Cooking
p. 479
They look lovely :-)
ReplyDeleteEasy and yummy. I have been looking for a way to get Cordelia to try carrots (she shuns them now) and this may be the ticket.
ReplyDeleteThose look so tasty! I've been on your blog for five minutes and I'm already in love with it! ^^
ReplyDeleteI've not had sweetened carrots with a savoury dish, so this recipe does interest me. and i bet my husband would love it.
ReplyDelete