Support

Butter carrot, gingerbread and lemon

Butter carrot, gingerbread and lemon


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Here is an original and delicately flavored recipe of buttered carrots, gingerbread and lemon.

Ingredients for 4 persons

  • 4 carrots of Receivables
  • 100 g of Normandy butter
  • 1/2 lemon
  • 30 g lemon tree honey
  • 2 lemon zest
  • 2 slices of gingerbread
  • Coarse salt
  • Salt
  • Freshly ground pepper

Credits carrots with butter, gingerbread and lemon

Clarify the butter.

  • Crumble the gingerbread, fry it in clarified butter. Drain on absorbent paper, and filter the resulting cooking butter.
  • Squeeze and collect the lemon juice.
  • Peel and wash the carrots. Cut them into bevels and blanch them for 4 to 5 minutes. Drain and continue cooking in the gingerbread flavored cooking butter. Pour in the honey and lemon juice. Stir the pan to coat the carrots with honey and butter.
  • Cook 10 to 15 minutes over medium heat. At the end of cooking, the carrots should be tender and shiny.
  • Blanch the lemon zest. Chop them finely.
  • Arrange the glazed carrots on a plate, sprinkle with the fried gingerbread crumbs and lemon zest.

Recipe, Photo: Claude Herlédan


Video: Carrot Cake with Lemon Cream Cheese Frosting (May 2022).


Comments:

  1. Domhnull

    And can you find out if your blog design is template? I also want one for myself ...

  2. Micah

    I sympathize with you.

  3. Donnan

    Theater Accessories turn out



Write a message