Glazed Carrots and Turnips

From The Best Ever French Cooking Course

Cookbook

Author(s): Carole Clements, Elizabeth Wolf-Cohen

Page 42

Cuisine: French

Course: Sides

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1 reviews, average rating 5.0 / 5

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16 years ago

★ ★ ★ ★ ★ 5/5

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This is an excellent technique (called steam/sauté in other books) to use with root veggies of all kinds.

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