Prep 15 mins
Cook 30 mins
From the book "The Complete Carrot". The cook time is an estimate.
- 1 lb carrot
- 1 onion
- 1⁄4 cup butter
- 1 teaspoon sugar
- salt, to taste
- black pepper, to taste
- 1 cup water
- 1 tablespoon parsley
- Scrape and slice carrot quite thickly.
- Peel and chop onion.
- Put carrots and onion in saucepan with butter, sugar, salt, pepper and water and cook (I'm assuming at a simmer -- book doesn't state) uncovered until carrots are tender and the water has evaporated.
- Sprinkle with chopped parsley.
Very nice, quite fast, easy side dish. I don't like carrots that are prepared overly sweet, and this was just right - a touch to bring out the carrots natural sweetness. I used 1/2 cup finely chopped onion, 1 T butter and 1 T olive oil, 1 tsp agave syrup for the sugar and measured 1/4 tsp of salt. The carrots were sliced at about 1/4" to 3/8" each. It easily cooked in 30 minutes, leaving just a subtle buttery glaze. I didn't have parsley on hand, but it was just fine without it.
These added the perfect touch to my dinner tonight. They are very good. They take about 30 min to cook though, which I wasn't expecting. They were worth it though. They are different but in a nice way. We are for sure eating them again!