I thought I would get off the sweet kick and try to do a more healthy recipe from Mastering the Art of French Cooking, Carottes Étuvées Au Beurre (Carrots Braised in Butter), if braising carrots in butter could be considered healthy.
It has been strange days for me. A week ago, I almost lost my 13 year old dog, Hannah, to pancreatitis. My husband and I took turns holding one another. One of us tried to comfort the other while the other one cried. We thought she would live forever…
Then by some miracle she recovered and I’ve been working on enjoying every day with her. I know sometimes these things don’t last but I’m going to work very hard to enjoy every day of my life from now on. Hannah taught me that.
For Mastering the Art of French Cooking this is a pretty straightforward and relatively easy recipe, even for me. It was a nice change.
1) 1 1/2 pounds of carrots, sliced
Julia says to peel them, but I like my carrot skins on plus it’s supposed to be just that much healthier.
2) 1 tablespoon granulated sugar
3) 1 1/2 tablespoons unsalted butter
4) 1/2 teaspoon salt
5) 1 1/2 cups water
Preparation and Baking
1) Slice the carrots
2) Fill a 2 quart sauce pan with the water, sugar, salt, butter.
3) Add the carrots to the sauce pan.
4) Take a spoon and kind of mix things together.
5) Turn the burner on medium and let it boil slowly.
This should take 30-40 minutes.
6) The carrots are done when they are tender. And Julia says the liquid evaporated. Both times I cooked Carottes Étuvées Au Beurre (Carrots Braised in Butter), the liquid had not evaporated but the carrots were tender. So you can have tender carrots without liquid evaporation.