1 kg carrots
100 gr creme fraiche
40 cl chicken stock
50 gr butter
1 tsp (coffee spoon in French recipes!) sugar
Peel carrots and cut in little wheels. Peel onions and chop. Saute onions in the butter, add carrots and sugar after a few minutes. Add stock, salt, pepper and bouquet garni. Simmer for 20/25 minutes. When carrots are done, reduce the juice, if necessary. Add the creme fraiche and serve with lots of parsley.
(from Les Recettes Secretes des Jardiniers de NORMANDIE)
Food fit for conquering Willies!