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Fire island carrots
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| Artist: |
_ |
| Categories: |
Carrot, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Carrots, peeled | | | -- cut in 1" chunks | | 1
| | Garlic clove, finely chopped | | 1
| | Stalk finely chopped celery | | 1 1/2
| cup | Chicken broth | | 1
| tsp | Chopped fresh thyme | | 1
| tbsp | Red wine vinegar | | 1/8
| tsp | Red pepper flakes | | 1/4
| tsp | Ground cumin | | 2
| tsp | Butter | | 1/4
| cup | Parsley, chopped | | | Salt to taste |
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Procedures:
| 1 | In a saucepan, combine carrots, garlic and celery; add enough chicken broth to cover. | | 2 | Bring to a boil, cover and simmer until carrots are barely tender. | | 3 | uncover and mix in thyme, vinegar, red pepper flakes and cumin. | | 4 | Boil rapidly until about ?c. liquid remains. | | 5 | Add butter and parsley. | | 6 | Salt to taste. | | 7 | recipe developed by renee shepherd and fran raboff. | | 8 | In 1992 "shepherd"s garden seeds" catalog. | | 9 | Pg. | | 10 | 11 |
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