Drain and add the chopped parsley,
butter, salt, and pepper. Mix carefully so as not to break the slices of
carrot. Serve hot.
103. BROWNED CARROTS.--A very appetizing way in which to prepare carrots
is to cut them in slices lengthwise, boil them until tender, and then
brown them in fat. Wash and scrape the desired number of carrots, cut
into slices lengthwise, and if large-sized carrots are used, cut the
slices into halves. Cook in boiling salted water until tender and then
drain. Melt some fat in a frying pan, place the carrots in the hot fat,
and brown first on one side and then on the other, turning the slices
carefully so as not to break them. A few minutes before removing the
carrots from the frying pan, sprinkle sugar over them and allow the
sugar to melt. In removing them to a vegetable dish, pour over them the
sirup that forms. Serve hot.
CAULIFLOWER AND ITS PREPARATION
104. CAULIFLOWER grows in heads as does cabbage, but only the flower or
blossom of the plant is eaten. A head of cauliflower from which the
leaves have not been removed is shown in Fig. 8. In flavor and
composition this vegetable is similar to cabbage, but its flavor is a
little more delicate. Still, cauliflower should always be cooked in an
uncovered vessel, as are cabbage and Brussels sprouts, if a strong
disagreeable flavor would be avoided.
[Illustration: FIG. 8]
105. SELECTION AND COOKING.--Very solid heads of cauliflower that are
creamy white in color and free from the black specks or blemishes so
common to this vegetable should be selected for cooking.
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