Vichy carrots have recently become a staple of the Gabler family Thanksgiving celebration. They were made on a whim a couple of years ago but are consistently requested and will probably be a part of our dinners for years to come. So, what better way to share a great meal than with great friends:
Please excuse the phantom hand.
Vichy Carrots
- 3 tbsp butter
- 1 tbsp sugar
- 1 yellow onion, chopped
- 1 lb carrots, peeled and thinly sliced into rounds
- 1/2 cup water
- Salt to taste
Melt the butter in a large cooking dish. Once melted, add the sugar and the onion and saute until the onion is translucent, about five minutes. Add the carrots, water and salt and bring to a boil (depending on your dish, you may need to add more to less water - the carrots should just be cover with water). Once boiling, reduce to a simmer and cover with a tightly fitting lid. Stir occasionally.
Remove the dish from heat once the carrots are soft and most of the liquid has reduced.
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