Portuguese Alentejo-Style Carrots (Cenouras A Alentejana)

1. 1

   Heat the oil in a pot over moderate heat and saute the onion.

2. 2

   until tender but not brown, about 5 minutes.

3. 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. 4

   tender, 20 to 30 minutes.

5. 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. 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.

* Per serving · 4 servings · Values may vary.