Carrots from Jean-Pierre
314 30 минут 3 порции
Frankly, I never liked boiled or steamed carrots, even in the soup is never eaten, but this dish completely changed my attitude to this extremely useful vegetable. First time trying this vegetable side dish, I immediately asked for the recipe from his friend and since then cook very often, especially during periods of "empty the refrigerator". This dish goes well as a vegetable side dish to meat, and you can just mix with prepared grains, like couscous, or rice and serve with fish, poultry or meat dishes.
Ingredients for Carrots from Jean-Pierre
- Carrots - 4-5 PCs
- Onion - 1 piece
- Garlic - 1 tooth.
- Butter - 20 g
- Dry white wine - 200 g
- Cream - 100 g
- Honey - 1 tsp.
- Black pepper
Step by step instruction of cooking Carrots from Jean-Pierre
Carrots, onion, garlic to clean;
onion and garlic chop;
carrots cut into slices.
In a metal saucepan, melt the butter and saute the onion, garlic and carrots for about 7-10 minutes (not frying); salt, pepper.
You can add aromatic herbs and spices to taste.
Add the wine, honey and simmer until tender carrots (time not write, but by the time when the carrot is ready, the liquid is evaporated by half or 2/3. Better with a fork to test).
Add the cream and chopped herbs; bring to boil and serve.
(Sometimes with cream and add 1-2 plates of toasted cheese - in this case, remove from the heat as soon as cheese is melted).
Tasty and healthy.