A period French recipe (probably Le Menagier de Paris) is to cook the carrots in vegetable broth and add poudre douce, toss and serve. I generally use a cinnamon-cardamom-aniseed blend I'm fond of with a tiny bit of sugar added.
I am fond of the garlic sauce called alapeuere that is nothing but about 20 cloves mashed raw garlic and a few breadcrumbs for texture, a couple tablespoons of cracked black pepper, and vinegar to a sauce. It acts like horseradish in impact.
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timeasmymeasure
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Date: 2007-08-07 06:07 pm (UTC)I am fond of the garlic sauce called alapeuere that is nothing but about 20 cloves mashed raw garlic and a few breadcrumbs for texture, a couple tablespoons of cracked black pepper, and vinegar to a sauce. It acts like horseradish in impact.