Two weeks ago I have discovered very cute bookstore specialising in food books « Librairie Gourmande » situated at 92, rue Montmartre in Paris. This two floor shop is a paradise of cookbooks covering every feasible cuisine. From Haute Cuisine to Gluten Free, Korean and Japanese, they've got it all, including a fantastic selection of cross-disciplinary books on food design, food history, dieting, farming, food politics, etc.
As I wanted to
cook the carrots I bought the book "Le Meilleur du potager " of Alain
Passard, great vegetable specialist, owner of the three-star restaurant L'Arpège
and I decided to cook the carrots «à sa façon» :
Depending on
their size, cut the carrots into 4 or 6 strips lengthways . At low heat,put the
carrots in a large sauté pan without overlapping. Add water so the carrots are
just covered add a little salted butter and a little bit of olive oil. Cover
and cook until almost all the water evaporates. Serve the carrots on hot
plates.
Your carrots will be "al dente"and they will keep all their flavor and vitamins.
Your carrots will be "al dente"and they will keep all their flavor and vitamins.
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