Cindy’s Grand Columbier Carrots:

Cindy’s Grand Columbier Carrots:

(Because Cindy, one of our gorgeous French daughters,  lives in Culoz, Ain, France, in the shadow of The Grand Columbier, a friggin’ great  big mountain and a famous ascent of the Tour de France, where the Jura meet the Alps, very near to Geneva, and this is her way with carrots; hence…….)

Prep:           5 mins.

Cooking:      25 + 20 mins.  Re-heating in the oven when you want them.

Course:        Veg side dish

Serves:         As many as…..

Rating:         2:  Easy


  • Fresh carrots
  • Butter
  • Thyme
  • Chicken/Veggie stock (use a stock cube!)
  • Oven dish
  • Foil



  • Peel and cut the carrots into good-sized chunks. Big enough to be ‘rustic’ but not too big t’get into your mouth.  They won’t need to be peeled if they are nice, small-ish carrots with thin skins.  If they are like this, just clean them.
  • Put them into the oven dish and spread them with soft butter. Chuck some dried thyme over them – enough that you can see it’s there…… just experiment!
  • Mix it up and make it nice.
  • Pour in about a cup/mug of hot water with a chicken stock cube crumbled into it and stirred up. Use a veggie stock cube if you are not a carnivore.
  • Cover with foil (or use a Pyrex type glass dish with a lid) and stuff it into the oven for about 25 mins on 180 degs C. Turn out the oven.  They are ready to be reheated when you need them.
  • About 20 mins or so before you need to serve them, re-light the oven to 180 again for 20 mins. Pour the liquid into your gravy or make it into a sauce, or use it as it is.
  • Thank you Cindy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s