1. Brush and wash the new potatoes. Place them, skins on, in cold water with the coarsely chopped aromatics (onions, shallots, bay leaves, thyme, garlic). Add the carrots cut into small dice.
2. Bring to a boil and cook for 15 minutes. Drain.
3. Melt the butter in a skillet then brown everything over low heat. Season with coarse salt and pepper at the last minute. Serve hot.

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Collaboration: Canetti Conseil and