July 25, 2021 • Class: Legumes
This was how my mother used to cook dinner carrots and I cherished it for 2 causes: It was yummy, and it was tremendous straightforward. All it takes is throwing the carrots (peeled and minimize) into the pot, including a bit of butter, a swirl of honey (or a splash of brown sugar), a splash of salt, slightly water, protecting the pot and letting it cook dinner and steam. Finally, the carrots will cook dinner and caramelize.
Carrots stewed in butter and honey
Joumana Accad
Mediterranean, Center Jap
July 25, 2021
Legumes,
vegetable, facet dish, carrot,
4 servings
Prep Time: quarter-hour
Prepare dinner Time: 20 minutes
Components
1 lb carrots, peeled and minimize into 1 cm items
4 Tbsp unsalted butter
salt, to style
2 Tbsp honey (or brown sugar)
2 Tbsp chopped parsley
1/2 cup water
Directions
- Place the carrots and the remainder of the components in a saucepan over low warmth. Cowl the saucepan and let the carrots cook dinner and steam slowly, shaking the pan now and again.
- Uncover the pan after 15″ and shake a bit to ensure the carrots don’t follow the pan. Serve.
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