1. Heat the oil in a pot over moderate heat and saute the onion. 2. until tender but not brown, about 5 minutes. 3. Add the carrots and saute for 2 to 3 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer covered until the carrots are. 4. tender, 20 to 30 minutes. 5. Combine the egg yolks, lemon juice, and parsley in a small bowl, beating to combine them thoroughly. Add a couple of tablespoons of the cooking liquid (there should be about 1 cup remaining in the pot - add more if necessary) to the egg mixture, stirring to combine. 6. Remove the pot from the heat and stir the egg mixture into the carrot mixture. Shake the pan until the sauce is thickened - do not boil. Adjust the seasoning with salt and pepper and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
