Belguim Carrots Arndennes Style
Carrottes a l' Ardennaise
1 pound of carrots, peeled
1/4 pound of sliced bacon
1 onion, finely chopped
3 tablespoons of flour
1 cup of hot water
1/4 teaspoon of salt
freshly ground black pepper
a dash of nutmeg
2 tablespoons of sugar
2 tablespoons of finely chopped parsley
Cut the carrots into very thin strips and dice the bacon. fry the bacon in a
heavy casserole until the fat is rendered. Add the onion and saute in the
bacon fat a few minutes. Sprinkle in the flour and cook 1 minute.
Gradually add the water, stirring constantly until a thick sauce forms. Add
the carrot strips, salt, pepper, nutmeg and sugar. Cover the pan and simmer
over very low heat until the carrots are tender. sprinkle with freshly
chopped parsley. 4 servings |
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