|by Hilaire Walden|
The first in a series of illustrated books that celebrate the regional food and wine of France.
Results 1 - 10 of 108 for carrot stock
Vegan/non-dairy and dairy ... not browned. Add carrots; stir vegetable ... Add potato, ginger, stock, and coconut ... with roasted pepitas (pumpkin seeds).
In a large ... When hot, add carrot, potato, onion ... Add the chicken stock or vegetable stock ... you like your soup and your preference in seasoning.
Bring vegetable stock, water, carrots, and mushrooms ... a very low simmer. Add rice noodles, and simmer until they are soft. Serves about four people. .
In heavy 8 ... skillet bring the carrots, stock, butter, sugar, ... the glaze. Transfer carrots to a heated vegetable dish and sprinkle with fresh parsley.
Melt half of ... onions 10 minutes, stirring. Add potatoes, carrots, stock, and curry and simmer 45 minutes. Puree in blender, add remaining butter and serve.
In a saucepan, ... minutes. Add the carrots and potato and ... minutes. Add the stock, orange juice ... 6-8. Note: Be very careful when pureeing hot soup.
Melt 1 tablespoon butter in a skillet. Saute carrot and onion until ... minutes. Take out parsley, bay leaves, then use blender or mixer for smash. 4 servings.
In a 4 ... until soft. Add carrots and stir in ... Cook until carrots are very soft. Blend in cream; add salt and pepper to taste and serve immediately.
In a 3 ... browned. Add the carrots, chicken stock, tomato paste ... heat and bring it to a gentle simmer. Remove from heat, stir in the butter and serve.
Melt 2 tablespoons butter in saucepan. Add the carrots and onion. Cover ... Stir in the stock and simmer for ... bring to a boil. Stir in butter and rice.
top of page