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Carrots with Egg Noodles and Lemon

Yield: 4 servings.

 

I serve this dish with roasts of all kinds, as well as with barbecued meats. You could substitute orzo, the rice-shaped pasta, for noodles if you like.

 

4 carrots, trimmed and scraped (about 1/4 pound)
1 tablespoon butter
1 teaspoon grated lemon rind (yellow skin only)
1/4 cup dry white wine
2 tablespoons lemon juice
1 cup cream
4 quarts water
Salt to taste if desired
3/4 pound very thin egg noodles
1/4 cup freshly grated Parmesan cheese

 

1. Cut the carrots crosswise into 1-inch lengths. Cut the pieces lengthwise into very thin slices. Stack the slices and cut them into very thin strips. There should be about 2 cups or slightly more, loosely packed.

2. Heat the butter in a saucepan and add the carrot strips and lemon rind. Cook, stirring, about 2 minutes. Add the wine and cook about 1 minute.

3. Add the lemon juice and cook about 3 minutes, stirring occasionally. Add the cream and bring to a boil.

4. Meanwhile, bring the water to a boil in a pot and add salt to taste. Add the noodles, and cook 3 minutes or until noodles are tender.

5. Drain the noodles and return them to the hot pot. Add the sauce and the cheese. Stir to blend and serve immediately.

Buy the Book!

 

Cooking with the 60-Minute Gourmet
300 Rediscovered Recipes From
Pierre Franey's Classic New York Times Column

By Pierre Franey and Bryan Miller
Times Books, August 1999
Hardback, $30.00
ISBN: 0-8129-3094-0
Recipe Reprinted by permission.

 

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This page created October 1999


 


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