Recipes from around the world – Volume 2 - 2x2successteam.com

Recipes from around the world – Volume 2
Bring sauce to a simmer in a large saucepan. Add vegetables to pan and simmer over medium heat,
stirring gently, until just warmed through, about 2 minutes. Remove pan from heat. Add the tarragon,
chives, parsley, and lemon juice. Toss gently, season to taste with salt and pepper.
Timbales Of Glazed Carrots
1 1/4 lb carrots
1 t granulated sugar
2 T butter
Salt
black pepper,Fresh Ground
Madeira Cream Sauce
1 T butter,softened
3 eggs
1/2 c milk
PREPARATION:
For glazed carrot garnish, cut 1/4 pound of carrots into twelve 1 1/2- inch lengths. Using a paring knife,
shape carrots for garnish into twelve ovals by rounding the corners. Cut the remaining 1 pound of the
carrots into chunks.
Put all the carrots, including those for garnish, into a large saucepan with enough water to cover. Add
the sugar, butter, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer,
uncovered, until carrots are tender and coated with a light glaze and all liquid has evaporated, about 35
minutes.
Remove the 12-oval-shaped carrots from the pan and set aside. Transfer remaining carrots to the work
bowl of a food processor. Add the glaze remaining in the pan, and pure until smooth. If pure is very
liquid, return it to the pan and cook over low heat, stirring frequently, until all excess moisture has
evaporated, about 3 minutes. Season with salt and pepper. Prepare the Madeira Cream Sauce. Recipe
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