Carrots Piedmontese

Tebo's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 lb carrot , pared and sliced into 1/8 inch thick rings
• 3 tablespoons butter
• 1 medium onion , very thinly sliced
• 2 cloves garlic
• ½ teaspoon salt
• 1 tablespoon flavoured vinegar or 1 tablespoon balsamic vinegar
• 1 tablespoon chives , finely chopped

Directions:

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

Reviews

[Lorac]

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!

[JanuaryBride]

Nice carrot dish. I used balsamic vinegar (the aged sweet kind) and it was good; I would add more next time.

[MommaEllen]

Loved the balsamic vinegar, but we didn't like the onion with it. So, next time we will leave out the onion! Otherwise, we will try these again. Thanks!