Carottes Nouvelle aux Petits Pois
Region: France, Provence
Spring in Provence is such a beautiful time of year. The tourists are not yet out in full force, and in the small villages along the Durance Valley farmers markets sell the freshest new carrots and peas. I love to serve this delicate recipe with succulent pan-fried or grilled veal chops.[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 30 minutes
¾ pound new baby carrots, about the size of a very large garlic clove
¾ pound baby peas, fresh (preferably) or frozen
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
Pinch of freshly ground nutmeg
½ cup chicken broth (preferably homemade)
2 egg yolks
1 tablespoon heavy cream
1. Bring a pot of water to a boil and blanch the carrots for 5 minutes. Drain and plunge in ice water to stop their cooking or run under cold water. Set aside.
2. In a medium-size casserole, toss the carrots, peas, butter, salt, pepper, and nutmeg. Turn the heat to medium-high, cover, and cook until the peas are crunchy, 5 to 8 minutes. Add the chicken broth, reduce the heat to low, cover and cook until the liquid is nearly evaporated, 8 to 12 minutes.
3. Beat the egg yolks and cream together and turn into the peas and carrots. Stir and remove from the heat and serve.
The very small oval carrots sold in bags at supermarkets are not new carrots; they are mature carrots whittled down to look like baby carrots.