Today we want to share a very easy to prepare, but very delicious recipe for Julia Child's Creamy Carrots.

Julia Child became the most famous American chef of the XX century. For a long time, America's most famous chef worked in professions completely unrelated to cooking. The woman realized her vocation only at the age of 32. “I was 32 when I started cooking; until then I just ate.” - Julia Child.

Julia Child is called the woman who taught the whole world to cook with French recipes. And her program “French Chef” is considered a “revolution” in the world of gastronomy and television. 

In 1944 Julia flew to Sri Lanka to work - where she met her future husband Paul Child. In 1948, the couple moved to Paris - it was there that the woman was seriously interested in cooking. 

In France, the couple first visited the restaurant La Couronne in Rouen. Julia ordered plaice ménier and remained from the dish in such delight that she wanted to master French cuisine. Child decided that a course for housewives was too shallow. The prestigious Le Cordon Bleu cooking school was a different matter! So she went there. Although in those years in this place in the wisdom of French cuisine in those years, mostly men learned the wisdom of French cuisine. For six months of training, the woman not only gained new skills, but also gained useful acquaintances. It was at Le Cordon Bleu that she became friends with Simone Beck and Luisette Bertolle, with whom she wrote the book “Mastering the Art of French Cooking”.


But back to Julia Child's recipe for Creamy Carrots (Carottes à la Crème). Creamy Carrots are especially good with veal and chicken.

But back to Julia Child's recipe for Creamy Carrots (Carottes à la Crème).  Creamy Carrots are especially good with veal and chicken.

Ingredients

  • 1 1/2 cups heavy cream
  • 1 1/2 lbs carrots, peeled and quartered or sliced (about 5 1/2 cups)
  • 3 1/2 TBSP butter
  • 2 TBSP minced parsley, chive, and chervil or parsley only
  • 1 TBSP granulated sugar
  • 1 1/2 cups water
  • 1/2 tsp salt
  • pinch of pepper


Instructions

  1. Boil water with carrots, sugar, 1 1/2 TBSP butter and salt. Cover with a lid and simmer on low heat for 30-40 minutes, until the carrots are soft and the water has almost evaporated. Check to see if there is enough salt and pepper.
  2. Boil the cream. Pour it over the carrots so that they are completely covered with cream and cook without a lid over low heat for 15-20 minutes until the cream is almost completely absorbed. Season to taste with salt and pepper.
  3. Just before serving, remove from heat, add the remaining 2 TBSP butter and herbs, and shake slightly to mix the carrots with the additions. Place on a hot platter.

Bon appétit!