Home › The Waldorf Kitchen › Carrots with Fine Herbs

Carrots with Fine Herbs

Wash and scrape about three large carrots, cut them into thick slices, put them into a saucepan with a lump of salt and plenty of cold water, and boil until they are tender. Put a small lump of butter into a saucepan, place it over the fire until it is browned. Pour a pint of water, or clear broth, over the onion and boil it for five minutes. Drain the carrots and put them in with the onion, add about one dessert-spoonful of chopped parsley, and boil for three or four minutes longer. Remove the carrots from the fire, squeeze in the juice of half a lemon, and season to taste with salt and pepper. Turn the stew onto a hot dish, garnish with croutons of fried bread, and serve.