Ingredients
-
1
-
3
-
1
-
2
-
1/2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Carrots Piedmontese,This can be done ahead and warmed in a microwave later. Colourful and tangy.,This was amazing! I never would have thought that garlic and onions would blend with carrots. I put two crushed garlic cloves into the butter while it was melting, turned off the heat and let it sit for one half hour before removing the garlic. I will add this to my rotation, thanks.,used basalmic vinegar. My partner didn’t mind this dish, but I very much disliked it. As soon as the carrots cooled the vinegar left an awful taste and to me made this inedible (and I usually love basalmic).
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Steps
|
1
Done
|
Cook Carrots in Boiling Water 3 Minutes Then Drain. |
|
2
Done
|
Return Carrots to Saucepan. |
|
3
Done
|
Add Butter, Onion, Garlic and Salt. |
|
4
Done
|
Cover, Cook Over Low Heat 10 Minutes or Until Carrots Are Tender Crisp. |
|
5
Done
|
Discard Garlic. |
|
6
Done
|
Add Vinegar. |
|
7
Done
|
Place in Serving Dish and Sprinkle With Chives. |
