For 4 people
For 4 people
Take a saucepan filled with cold water and add 2 tablespoons of vinegar, a handful of coarse salt and the feet.
Boil for 15 minutes, skimming regularly, then rinse with cold water.
In a large casserole dish, place the sliced carrots, peeled onions, crushed garlic, bay leaf, thyme, cloves, stalks, salt, and pepper. Cover with white wine mixed with a stock cube and simmer over low heat for 4.5 hours, stirring occasionally.
Add cornstarch dissolved in a little cold water to thicken the sauce, then return to simmer for 30 minutes.
Let it cool in the casserole dish and reheat the next day after degreasing the surface.
Serve with sprinkled parsley and accompanied by mashed potatoes and celery or pasta.
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