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这些胡萝卜是很棒的节日配菜。我买了Chantenary的小品种，然后用传统的法国方法给它们上釉，加黄油和水，蒸熟并上光。但秘诀是加入一撮quatre épices-a混合的生姜，肉豆蔻，丁香，和胡椒-增加一个咸味，但甜香料的环。美味!
配方的事实
华体会应用下载
- 1磅小胡萝卜
- 1汤匙黄油
- 1/8茶匙生姜粉
- 1/8茶匙肉豆蔻粉
- 1/8茶匙丁香粉
- 1/8茶匙砂糖
- 1/4杯水
- 粗盐和现磨黑胡椒
方向
将胡萝卜、黄油、姜、肉豆蔻、丁香、糖和水放入一个大煎锅中，用中低火加热。盖上锅盖煮，偶尔翻炒，直到胡萝卜变软，水分蒸发，辣味变得浓稠，大约需要15分钟。用盐和胡椒粉调味。即可食用
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