This comes from Richard Grausman's book “At Home With the French Classics”. Workman Publishing, New York, 1988.
He makes an interesting observation about cooking vegetables
“Over the past 10 or 12 years the style of preparing vegetables has gravitated toward the undercooked, with many cooks going to the extreme of serving them almost raw. I enjoy both raw and cooked vegetables, but rarely have I liked those caught somewhere in between, where they have the virtues of neither. For me a perfectly cooked vegetable is one that you feel on your teeth but do not hear while eating.”
Carrotes au Gingembre (Carrots with Ginger): Add one teaspoon (or more to taste) of chopped or grated ginger to the carrots while cooking, and sprinkle with fresh chopped coriander instead of parsley.
Carrotes Glacées au Madère (Glazed carrots with Madeira): Add two tablespoons of Madeira when reheating the carrots. When all the liquid has evaporated the carrots become glazed with the Madeira.
Back to Food & Recipes …