Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 36

11/2 lb. carrots.

Teacup of stock or water, or sufficient to cover.

Salt, pepper.

Small piece of dripping or margarine.

3 dessertspoons chopped parsley.

Scrub the carrots and cut them into slices, about ¹/₄ inch in thickness. Heat the fat in the pan and sauté the carrots, frying them without browning for about 10 minutes, shaking occasionally. Add I gill of stock or water, bringing the level to just cover.

Cook gently until the carrots are tender—about 25–35 minutes. Drain the carrots, reduce the liquid a little by boiling, and sprinkle the chopped parsley (or the chopped feathery carrot tops) over the dish. Pour the reduced seasoned stock over the vegetable and serve at once.