Sunday, March 9, 2014

Carrots with Rosemary

Last night we ate at one of our favorite restaurants. I wrote a story about it on the blog. It's the Potager Cafe in Arlington, Texas.
One of the vegetables we enjoyed was a braised carrot.
Here's one of my favorite ways to make carrots.

Carrots with Rosemary:

Put 1 pound of Carrots that have been cut into thin strips, into a pot of 1 1/2 C of vegetable broth.
Bring it to a boil over medium heat, cover and reduce heat to simmer for 15 minutes.
Remove the lid, season to taste with salt and pepper.
Continue to cook until liquid is reduced to a desired consistency.
Drizzle with olive oil, sprinkle with 1 tsp of fresh chopped rosemary and simmer for a few minutes more.
Transfer to a serving dish.

Peace in the Kitchen!

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