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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Choose green onions with large bulbs, remove the roots and cut off all green parts, leaving the bulbs whole. | 2. When chopped very finely the green stems can be used in place of the chives. | 3. Refresh the lettuce, take off all edible outer leaves and cut the heart into quarters. | 4. Butter a heavy pan thickly with 1 oz of butter and line with the large lettuce leaves. | 5. Add the heart, onions and salt. | 6. Peel the carrots, leaving them whole and place in one layer over the vegetables in the pan. | 7. Season lightly, sprinkle with sugar, add the rest of the butter cut into small pieces, and 3 tablespoons cold water. | 8. Cover closely and place the pan over a low heat for 3 to 4 minutes. | 9. As soon as the contents start to sing, reduce the heat to very low, shake the pan but do not uncover and cook for 20 minutes, shaking the pan occasionally. | 10. By this time the carrots should be tender but still faintly crisp. | 11. Replace the lid and cook for a further 3 to 5 minutes if necessary. | 12. Pour the contents of the pan into a heated serving dish, scatter with chopped parsley and chives. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green onion	1	bunch		-	-	-	-
lettuce	1		firm-hearted	7.15	1.2265	0.7425	0.121
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
salt				-	-	-	-
carrot	2	bunches		-	-	-	-
black pepper				-	-	-	-
sugar				-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.