Carrots A La Flamande
A classic French side dish featuring tender carrots in a rich butter and beef broth glaze, accented with fresh parsley; perfect for elegant dinners or family meals.
Ingredients
Instructions
- Parboil the sliced young carrots in salted water for 5 minutes, then drain well.
- Melt 4 tablespoons of butter in a saucepan.
- Add the parboiled carrots, beef broth, and a pinch of sugar to the saucepan.
- Cover and simmer until the carrots are well cooked and the broth has reduced significantly.
- Reduce the broth until almost gone, then stir in the remaining butter and chopped parsley.
Tips & Substitutions
For a vibrant color and enhanced flavor, try using fresh, young carrots. If you don’t have beef broth, vegetable broth is a great substitute for a lighter flavor. Adding a splash of lemon juice at the end can brighten the dish. To save time, you can use pre-sliced carrots or even frozen ones, but adjust the cooking time accordingly.
Serving Suggestions
Serve Carrots A La Flamande alongside roasted meats or as part of a holiday spread. They pair beautifully with Swedish Meat Loaf Wellington, making for a delightful meal. For a complete dinner, consider adding a side of mashed potatoes or a fresh green salad to balance the richness of the dish.
Storage & Reheating
Leftover Carrots A La Flamande can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a saucepan over low heat, adding a splash of water or broth to prevent sticking, or microwave them in short intervals, stirring to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Carrots A La Flamande contains roughly 508 calories, with 26g protein, 108g carbohydrates, and 5g fat. It is an excellent source of vitamin C (223% of the Daily Value), iron (193% of the Daily Value), and dietary fiber (130% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2053mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen carrots for this recipe?
Yes, you can use frozen carrots, but be sure to adjust the cooking time. They may require a little longer to cook through and become tender, as frozen vegetables often contain more water. Thawing them before cooking can help reduce this moisture.
What can I substitute for beef broth?
If you prefer a vegetarian option, vegetable broth works well. For a different flavor profile, chicken broth is another suitable substitute. Just keep in mind that it may alter the final taste slightly, but the dish will still be delicious.
How do I know when the carrots are done cooking?
The carrots are done when they are fork-tender and have absorbed the flavors of the broth. You can taste a piece to check for doneness. If they are still too firm, continue simmering and check every few minutes until they reach your desired tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).