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Carrots au Beurre

Serves 4-6



  • 1 1/2 cups baby carrots

  • 3 tablespoons melted butter

  • 1/2 cup whipping cream


  1. Cook the carrots in salted water until tender enough for a fork to easily break them.

  2. Puree the carrots, then set them in a strainer to allow any extra water to drain out.

  3. Add the melted butter and the cream, along with a slight sprinkle of nutmeg. Pour the mixture into a serving bowl.

  4. Lightly cook some string beans, then arrange them around the bowl with the carrot mixture.


Adapted from The Delectable Past by Esther b. Aresty

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