Onions and Carrots from The Robert Carrier Cookbook by Robert Carrier
Peel onions. Scrape carrots and slice them thickly. Place vegetables in a saucepan, cover with cold water and cook over a high heat until water boils. Remove from heat and drain. Replace vegetables...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
Ingredients
- 4 tablespoons butter
- salt
- 1 level tablespoon sugar
- 4 tablespoons chicken stock
- ¾ pound small white onions
- ¾ pound small carrots
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