Ragout of Carrots ~1825

Ragout of Carrots – French Style Recipe.

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I’ve been wanting to try this recipe for several weeks, and haven’t had the chance until recently.

Prep. Time: 8 min.
Total Time: 25 min.
Servings: 4


  • 8 medium carrots – peeled, chopped into 2 inch pieces
  • Water
  • 2 cups broth (chicken)
  • 2 cups dry white wine
  • 3 springs rosemary
  • 1 tsp. dry herbs (French/Italian herb blend)
  • 1/2 cup meat drippings (chicken)
  • Salt to taste

Step 1. Peel, dice carrots. Throw them into a pot to boil for about 10 minutes.

Step 2. While the carrots are cooking, add your broth, herbs, and wine to a second pot. Bring to a simmer.


Step 3. Drain carrots, move to Pot #2. Let cook for 10 minutes on medium low heat. Stir occasionally with liquids.


Step 4.  Cullis appears in many recipes and is a strong meat broth, or drippings from dressed meat. Add meat drippings (though you could probably do this is Step 2).

Step 5. Salt to taste. Serve (over jasmine rice).

Ragout of Carrots

This is quite rich. The carrots come out very sweet. I used chicken drippings and chicken broth, but a beef stock and drippings would probably make this even better.

Source: French domestic cookery, combining economy with elegance, and adapted to the use of families of moderate fortune. 1825

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