Carrotte Ciboulette
Steve Bland
ingredients
- 1 pound carrots, peeled and sliced thin
- 1 tablespoon unsalted butter
- 3/4 cup water
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoon chopped chives, for garnish
directions
- 1
1. Combine the carrots, butter, water, sugar, salt, and pepper in a saucepan
- 2
2. Bring to boil, cover, and cook for 5 minutes, until most of the moisture has evaporated and carrots are just tender. If there is an excessive amount of liquid remaining in the pan, cook, uncovered, for a few minutes, or until most of the liquid has evaporated and the carrots start sizzling.
- 3
3. Sprinkle with the chives and serve as soon as possible.
Source: Steve
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