Nero wolfe's carottes flamandes Recipe

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Nero wolfe's carottes flamandes

Artist:	_	Yield:	6
Categories:	Carrot, Side-dishes, Vegetables	Rating:	0
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Ingredients:

1	lbs	Carrots
1/4	cup	Cold water
8	tbsp	Butter
1/4	tsp	Salt
3	tbsp	Sugar
1	tbsp	Orange rind, grated
3		Egg yolks
1/2	cup	Heavy cream
1	tbsp	Parsley, chopped
2	tbsp	Sweet butter, melted

Procedures:

1	Wash and scrape the carrots, cutting them into 1-inch sections and trimming the ends.
2	Blanch them in boiling water to cover for 5 minutes, drain, and place in a well-buttered casserole.
3	Add the cold water and butter, and season with salt and sugar.
4	Cover the casserole and bring the liquid to a boil.
5	Reduce the heat and continue to cook the carrots for 20 minutes or longer until they are tender.
6	Shake the casserole every 5 minutes or so to prevent the carrots from sticking to the pan.
7	Five minutes before the carrots are done, add the grated orange rind and stir.
8	When the carrots are cooked, remove them from the heat.
9	Mix the egg yolks with the cream, parsley and melted butter.
10	Add the mixture to the casserole, stirring gently, and put back over a low flame.
11	When the sauce begins to thicken (do not let it boil), remove from the heat and serve.
12	(the father hunt)