🇫🇷 French

Carrot Normande

Name: Carrot Normande
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp Butter; 150 ml Heavy Cream; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 1 tsp Black Peppercorns; 2 Bay Leaf; 5 Carrot; 500 ml Stock or Broth; 300 ml Apple Cider; 2 Apple

🇫🇷 French

Low-and-slow braised carrot in a deeply savoured sauce — fork-tender and rich with aromatics. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Butter2 tbsp
Heavy Cream150 ml
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Black Peppercorns1 tsp
Bay Leaf2
Carrot5
Stock or Broth500 ml
Apple Cider300 ml
Apple2

Optional extras

Tarragonhandful, to finish

Instructions

1
Brown the carrot deeply in the Butter in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the black peppercorns.
3
Return the carrot, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the carrot yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

Cook it with your pantry → Share this page: /dish/6153

Watch how it's made

Video: Julia Child's Chicken Suprêmes with Mushroom Sauce & Glazed Carrots | Jamie & Julia · on YouTube