Carrots and French Beans Dressed the Dutch Way

A simple dish, this prearation can be used to garnish meats or can be plated by itself. Either way, the cooked carrots or beans add wonderful color to the dinner table.

18th Century

Slice the carrots very thin, and just cover them with water, season them with pepper and salt, cut a good many onions and parsley small, a piece of butter; let them simmer over a slow fire till done. Do French Beans the same way.

Glasse, Hannah, “The Art of Cookery Made Plain and Easy”

21st Century

  • 2 medium onions
  • 6 large carrots
  • 4 tablespoons of butter
  • 1 teaspoon fresh parsley
  • Salt and Pepper
  1. Pare your carrots and slice them as thin as you please. Put them in a stew pan and add water to cover them.
  2. Pare and dice the onions. Mince your parsley fine. Add these to your carrots.
  3. Add your butter and salt and pepper to taste.
  4. Simmer them over a low to medium heat until done. Test the carrots with a fork to make sure they are cooked soft enough to your preference.

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11 Responses to “Carrots and French Beans Dressed the Dutch Way”

  1. April 20th, 2013

    I added the butter with the parsley at the end.

  2. June 26th, 2013

    Sharon Rice says:

    The title is carrots and french beans dressed in the dutch way. What are french beans? Where in the recipe are these beans?

  3. August 4th, 2013

    Geneva Daniels says:

    I just looked at the video and the narrator called this carrots done the French way. so maybe the title was all wrong. Anyway there are carrots onions and parsley but no beans of any kind.

  4. August 8th, 2013

    Historic Foodways says:

    Sorry that the title seems to be confusing. It means that you can do either carrots or beans as your vegetable of choice. We in Foodways have done this one with carrots for so many years that we probably have taken it for granted. Anyway both are good and if you wanted you could do both together. The choice is yours.
    Thanks much.
    Dennis Cotner

  5. October 8th, 2013

    marry says:

    I am making this for a project

  6. July 31st, 2017

    Jennifer Kirk says:

    What does it mean by “the Dutch Way”?

  7. April 1st, 2018

    David Meyer says:

    did this along with Cheshire pie today for dinner with friends…did the rice omelette again too, it came out amazing…After I had browned the pork for the pie I saw, in my big black pan of happiness, lots of brown pork bits, that I decided were likely FULL of flavor. I deglazed the pan with water and used that as my cooking water for this recipe. I think it added a depth to the flavor that made for a nice addition, besides that the seasonings from the meat carried over into the carrot dish making for a nice compliment.

    • April 2nd, 2018

      kcosta says:

      I’m so glad you like this recipe. It’s easy and very delicious.

  8. April 21st, 2019

    Elena says:

    how many servings/people this recipe calls for?

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