Carrots Preserved for Garniture

Ingredients

• young carrots
• water
• coarse sea salt

Directions

1. Cut young carrots into uniform shapes.

2. Parboil the carrots in lightly salted water until half cooked.

3. Drain and dry the carrots on a towel.

4. Once cold, place the carrots in quart tin cans.

5. Cover the carrots with boiled, lightly salted water.

6. Seal the cans and boil them in a hot water bath for 1.5 hours.

7. If using whole carrots, boil for 2 hours.