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What to cook with : Carrots
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Course: First Course, Soup
Difficulty: Intermediate
Chef: Thomas Keller
Book: Ad Hoc At Home
Ingredients : Chicken stock, Carrots, Ham hock, Onions, Leeks, Split peas,
Staples : Louis Xiv
Languages: 
English | 
Français
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Difficulty: Intermediate
Chef: Paul Bocuse
Ingredients : Beef, Carrots, Bordelaise sauce,
Languages: English | Français
Paul Bocuse’s Boeuf Bourguignon
Course: Main Dish, Meat Stew, Meat
Difficulty: Intermediate
Servings: 8
Preparation Time: 30 Minutes
Cooking Time: 3 H
Chef: Paul Bocuse
Book: Paul Bocuse: The Complete Recipes
Ingredients : Garlic, Beef, Carrots, Celery, Mushrooms, Cognac, Tomato paste, Shallots, Diced bacon, Laurel (bay) leaves, Parsley, Red wine, Orange zests,
Languages: English | Français
A beautiful sauce that Julia claimed was one of the best savory sauces
Course: Base, Savory Base, Sauce, Brown Sauce
Difficulty: Easy
Preparation Time: 30 Minutes
Cooking Time: 2 H
Chef: Julia Child
Book: Mastering The Art Of French Cooking, Vol.1
Ingredients : Carrots, Celery, Tomato paste, Beef stock, Ham, Laurel (bay) leaves, Onions, Parsley, Thyme,
Languages: English | Français
The rabbit stew, a French delicacy recipe that Madame d'Aubery taught me
Course: Main Dish, Meat Stew, Meat
Difficulty: Intermediate
Yield: 3 to 4
Preparation Time: 30 Minutes
Cooking Time: 2 H
Chef: Madame D'aubéry
Ingredients : Garlic, Carrots, Mushrooms, Cognac, Tomato paste, Rabbit, Diced bacon, Laurel (bay) leaves, Onions, Thyme, Red wine,
Languages: English | Français
