Carrots Stewed
Ingredients
Directions
Cut the carrots into lengths of about 3 inches.
Boil the carrots until tender.
Stew the carrots between strips of bacon.
Serve the carrots on a dish by themselves with brown sauce, or as a garnish with stewed beef, cutlets, or fillets of mutton.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Carrots
- Form the main body of the dish and, once stewed, provide sweetness and a soft texture.
- Bacon
- Adds savory, smoky fat that flavors the carrots as they stew.
The step that matters
Boil the carrots until tender. Carrots must be fully softened before stewing, because firm carrots stay tough and will not absorb the bacon flavor evenly during the stew.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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