Carrots, a la Poulette

donna

Brev. Brig. Gen'l
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Now Florida but always a Kentuckian
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Time for some tasty vegetable recipes. This one is a good one to try for carrot lovers.

Carrots, a la Poulette

Boil two bunches of carrots until tender in boiling salted water, then drain. Blend two tablespoons of butter with one tablespoon of flour, when smooth add one cup of milk and stir until boiling, add salt, pepper and paprika to taste, one tablespoon of chopped parsley and cook for five minutes, then add carrots and allow to cook for five minutes longer. Serve hot.

Old family recipe.
 
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You can tell it's an era recipe a. When there's a lack of all the tedious instructions we see today ( using a 3 1/2 inch peeler and being careful not to bruise the carrot, place carrot under running water, move slicer away from body down the carrot. Repeat until carrot is peeled. Wash slicer, put away in carrot slicer holder. Put carrot on butcher block. Holding paring knife at right angle to your vegetable, carefully cut top until top parts from carrot body. Wash knife, put in protective knife holder. Repeat with next 5 carrots. )

And b. When there's an incomprehensible French word attached to the recipe.
 
Oh yes, there's a whole vocabulary of French words that have a specific culinary meaning. If you learn them, they make sense. But there are so many! So a la poulette means served with an allemande sauce that has parsley sauce added to it. Every small variation in spicing gets a new name. It's amazing that someone took the time to think them all up.
 
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Time for some tasty vegetable recipes. This one is a good one to try for carrot lovers.

Carrots, a la Poulette

Boil two bunches of carrots until tender in boiling salted water, then drain. Blend two tablespoons of butter with one tablespoon of flour, when smooth add one cup of milk and stir until boiling, add salt, pepper and paprika to taste, one tablespoon of chopped parsley and cook for five minutes, then add carrots and allow to cook for five minutes longer. Serve hot.

Old family recipe.
Funny, when I saw this I assumed a chicken would make an appearance.
 
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