Servings: 8 to 10
This gratin is made a little differently from the others—the carrots are parcooked in the cream, adding an extra infusion of flavor.
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Excellent dish. Easy to make. Everyone asks for the recipe!
I loved this! Cut the carrots a little larger and still didn't need 30 min in the oven, more like 20. Next time I'll try adding chicken broth, or using a smaller pan to initially cook them so the cream doesn't cook up so fast. Yummy!
Certainly a different way to present carrots. Very rich, but went well with a holiday meal.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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