5
1. MASHED : carrots cooked, drained, mashed, mixed with cream and butter, seasoned with salt and nutmeg, served covered with browned butter.2. POULETTE : Carrots cut in slices, blanched, simmered in butter, bound with poulette sauce.3. RHENISH STYLE :Carrot strips cooked in water and butter with pre fried sliced onions; when done mixed carefully with sliced fried apples4. SWEET - SOUR : Sugar burnt to light caramel with butter, young parboiled carrots added, deglaced...
