CARAMELIZED CARROTS in Cie
This recipe can be served with ham and/or a fried egg.
La Cie is composed of herbs or aromatic plants with a white sauce. Whole carrots dressed in caramel are “sumptuous!”
* Herbs can be herbs, parsley, lovage, fresh thyme, basil, etc. or fresh aromatic plants such as garlic and/or new onions…
Per person :
6 or more small new carrots with their stems cut to about 5 cm
1 tsp vinegar
½ tsp honey or sugar
½ tsp lemon juice
Salt and pepper
For the company, 1 tablespoon of flour
4 tbsp of milk
Salt and pepper
1 tbsp finely chopped aromatic herbs*
½ tsp butter
In a saucepan, combine flour, milk, salt and pepper and heat until thickened, stirring constantly. To extinguish. Add butter and herbs and mix. The Cie should be thicker than pancake batter (if necessary add hot water and stir). To book. Put the carrots in a pan with water halfway up, salt and pepper and cook them until the water has completely evaporated, add the vinegar + honey + lemon juice and let simmer, turn the carrots so that ‘they caramelize on all sides. Reheat the Cie and distribute it in a dish, on top place the carrots. Nice kitchen to all, Régine