Recipe of the Week: Julia’s Carrots

If you haven’t experimented with a Julia Child recipe before, you’re missing out. Many people think her recipes are too tough or are intimated, but honestly if you follow the recipe as she’s written it, you won’t be disappointed. One of our favorite Julia recipes is her Carrots Braised in Butter. We’ve adapted it a bit to fit with this week’s box supply.

Adapted from Julia Child’s Mastering the Art of French Cooking

  • 1 bunch of carrots, sliced or quartered
  • 3/4 cup water or stock/broth
  • 1 tsp sugar
  • 1/2 tbsp butter
  • pinch of salt & pepper

Bring the carrots to a boil with the sugar, water, butter, and salt. Cover and boil slowly for 30-40 minutes, or until the carrots are tender and the liquid has evaporated. Season to taste.

Optional decadence…

Julia also provides a Creamed Carrots addition to the original Carrots Braised in Butter.

  • 3/4 cup whipping cream
  • the carrots braised in butter
  • 1 tbsp softened butter
  • 1 tbsp minced parsley, chives, or dill

Bring the cream to a boil in a saucepan and pour in enough to cover the carrots. Boil slowly, uncovered, for 15 to 20 minutes or until the cream has been almost entirely absorbed by the carrots. Just before serving and off heat, gently toss the butter and herbs into the carrots. 

And as Julia would say… “Bon Appetit!”



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