I know I’m a few months early, but I’ve already decided what I’m making for Easter. I am in love with these carrots. There was a fight over the leftovers here.
half a bag of baby carrots
2 heaping tbsp brown sugar
2 tbsp butter
1 tsp dried dill
salt and pepper
4 tbsp white wine
chives or green onions
Slice the carrots into thick matchsticks – you want to get 4-6 per carrot. Boil until just tender. At the very end, drop in the green from green onions (scallions) or a handful of chives and just cook for a minute to wilt. Drain. Make little bundles of the carrots and tie with the chives or green onions (even if you only do a few, this still will look cute). Melt butter, sugar, dill, salt and pepper, and wine. Cook for a minute or two until combined and the wine has time to burn off and it thickens slightly. Add the carrot bundles and gently stir, then serve. As you can see, I didn’t have a lot of success with the bundles, but I didn’t have much green onion here to work with. Next time I will have more and will be prepared. I just think this is so darn cute and will look wonderful for Easter.
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I would just say that fighting over cooked carrots means that this is an excellent recipe. No more need be said. And I will make it!
You don’t normally see kids fighting over carrots, that is for sure! Good thing it wasn’t Easter because that would have been ugly at a holiday table!