I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 283/524 (from Julie's count)...but really 659

Tuesday, March 24, 2015

Vegan Carottes à la Crème

[Creamed Carrots]

...this is another one of Julia's recipes that build upon a previous one...so first you have to make VEGAN CAROTTES ÉTUVÉES AU BEURRE...and this one is really simple too...
...you just add enough vegan cream to cover your cooked carrots...I used Mimiccreme...it's slightly sweet so it's perfect for this dish...and it's very very creamy...
...and then you just cook for an additional 15 to 20 minutes...until all of the cream is absorbed...
...and then before serving...you stir in some more Vegan Butter...we used Earth Balance...and you can also add parsley and chives...or one or the other...
...but I tasted this from the pot...and decided not to add either as it was soooo delicious...or delicieuse...
...I would say that this is just about the perfect side dish...for anything...
...so very creamy...
...and sweet and just plain good...we'll definitely be making this again...

Substitutions: subs from the VEGAN CAROTTES ÉTUVÉES AU BEURRE Earth Balance for Butter
Mimiccreme for the cream

Recipe here: Mastering the Art of French Cooking p. 478

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