This is a classic French recipe, to be served with a stew or roast meat. I used tarragon because I didn’t have parsley, and it was delicious. I may try summer savory next time.
INGREDIENTS:
- 150g carrots
- 1 small onion or 2 shallots
- 500g potatoes
- chopped parsley OR a good pinch of dried tarragon
- salt and pepper
- around 50g butter
METHOD:
- Cut the potatoes into 2cm cubes and the carrots into batons
- Boil the carrots and the potatoes separately, so that they are about two thirds cooked – about 10 minutes for the potatoes. Drain them.
- Chop the shallots or onions, and mix with the carrots and potatoes.
- Put the butter in a frying pan and heat until it is foaming. Add the carrots, potatoes and onions, and keep turning them in the butter until they are all coated and beginning to crisp. Lower the heat then, and cook gently until the vegetables are tender.
- Stir in the herbs before serving.