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    You are in: Home / Recipes / Carrots Piedmontese Recipe
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    Carrots Piedmontese

    Carrots Piedmontese. Photo by Chandra M

    1/2 Photos of Carrots Piedmontese

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Tebo's Note:

    This can be done ahead and warmed in a microwave later. Colourful and tangy.

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    Units: US | Metric

    • 1 lb carrot, pared and sliced into 1/8 inch thick rings
    • 3 tablespoons butter
    • 1 medium onion, very thinly sliced
    • 2 cloves garlic
    • 1/2 teaspoon salt
    • 1 tablespoon flavoured vinegar or 1 tablespoon balsamic vinegar
    • 1 tablespoon chives, finely chopped


    1. 1
      Cook carrots in boiling water 3 minutes then drain.
    2. 2
      Return carrots to saucepan.
    3. 3
      Add butter, onion, garlic and salt.
    4. 4
      Cover, cook over low heat 10 minutes or until carrots are tender crisp.
    5. 5
      Discard garlic.
    6. 6
      Add vinegar.
    7. 7
      Place in serving dish and sprinkle with chives.

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    Ratings & Reviews:

    • on January 11, 2004


      Excellent! I love carrots and this is a lovely new way to serve them. I made the recipe as directed using balsamic vinegar, but had to sub minced green onion for the chives. I made quick work of the slicing by using a mandolin. The carrots and onion come out crispy tender and the chive (green onion) garnish adds another layer of flavor as well as color. I served this with BBQ grilled steak with Stick to your ribs Creamy mushroom sauce #70794 and Great Greek Green Beans #71244. Thanks Tebo, great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2013


      I 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).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)


    Nutritional Facts for Carrots Piedmontese

    Serving Size: 1 (105 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 91.3
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 3.6 g
    Cholesterol 15.2 mg
    Sodium 297.6 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 2.4 g
    Sugars 4.3 g
    Protein 1.0 g

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