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📝 Description
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🥘 Ingredients
8 large carrots, 3 oz. of butter, salt to taste, a very little grated nutmeg, 1 tablespoonful of finely-minced parsley, 1 dessertspoonful of minced onion, rather more than 1 pint of weak stock or broth, 1 tablespoonful of flour.
👨🍳 Method
Wash and scrape the carrots, and cut them into rings of about 1/4 inch in thickness. Put the butter into a stewpan; when it is melted, lay in the carrots, with salt, nutmeg, parsley, and onion in the above proportions. Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender. Then put into another stewpan a small piece of butter; dredge in about a tablespoonful of flour; stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in; let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender. Serve very hot. This vegetable, dressed as above, is a favourite accompaniment of roast pork, sausages, &c. &c.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage carrot recipe from Mrs. Beeton, expecting a simple side dish, but was delighted to find a dish that's more like a German-style stew. The combination of nutmeg, parsley, and onion created a fragrant, savoury base that transformed humble carrots into something special. I found that the key to success was in the gradual simmering, which allowed the flavours to meld together beautifully. This recipe is perfect for the weeknight cook looking to elevate their meal with minimal effort. The biggest surprise was how well the nutmeg complemented the carrots and onions—it's a detail I'll be sure to incorporate into future dishes. I served it with sausages, as suggested, and it was a hit. Next time, I'll try it with roast pork.
