Ingredients
400 g young carrots, peeled and cut into chunks on the diagonal 4 tbsp vegetable oil 200 g baby carrots, peeled and left whole 6 tbsp olive oil, plus extra for drizzling 2 tbsp white wine vinegar 200 g Chantenay carrots, peeled and left whole 50 g unsalted butter, diced 100 ml hot chicken or vegetable stock 1 shallot, sliced into thin rings 20 g fresh tarragon, a few leaves kept whole and the rest chopped 20 g fresh chervil, leaves chopped 125 g feta cheese Sea salt and freshly milled black pepperDescription
Recipe Courtesy Of 'One Perfect Ingredient, Three Ways To Cook It' By Marcus Wareing, Copyright 2008. Used By Permission Of Dorling Kindersley. All Rights Reserved.
IVillage
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