Carrots Piedmontese

"This can be done ahead and warmed in a microwave later. Colourful and tangy."
 
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photo by Chandra M photo by Chandra M
photo by Chandra M
photo by Derf2440 photo by Derf2440
Ready In:
30mins
Ingredients:
7
Serves:
6
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ingredients

  • 1 lb carrot, pared and sliced into 1/8 inch thick rings
  • 3 tablespoons butter
  • 1 medium onion, very thinly sliced
  • 2 cloves garlic
  • 12 teaspoon salt
  • 1 tablespoon flavoured vinegar or 1 tablespoon balsamic vinegar
  • 1 tablespoon chives, finely chopped
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directions

  • Cook carrots in boiling water 3 minutes then drain.
  • Return carrots to saucepan.
  • Add butter, onion, garlic and salt.
  • Cover, cook over low heat 10 minutes or until carrots are tender crisp.
  • Discard garlic.
  • Add vinegar.
  • Place in serving dish and sprinkle with chives.

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Reviews

  1. Excellent! I love carrots and this is a lovely new way to serve them. I made the recipe as directed using balsamic vinegar, but had to sub minced green onion for the chives. I made quick work of the slicing by using a mandolin. The carrots and onion come out crispy tender and the chive (green onion) garnish adds another layer of flavor as well as color. I served this with BBQ grilled steak with Stick to your ribs Creamy mushroom sauce #70794 and Great Greek Green Beans #71244. Thanks Tebo, great recipe!
     
  2. This was amazing! I never would have thought that garlic and onions would blend with carrots. I put two crushed garlic cloves into the butter while it was melting, turned off the heat and let it sit for one half hour before removing the garlic. I will add this to my rotation, thanks.
     
  3. I used basalmic vinegar. My partner didn't mind this dish, but I very much disliked it. As soon as the carrots cooled the vinegar left an awful taste and to me made this inedible (and I usually love basalmic).
     
  4. Nice carrot dish. I used balsamic vinegar (the aged sweet kind) and it was good; I would add more next time.
     
  5. Loved the balsamic vinegar, but we didn't like the onion with it. So, next time we will leave out the onion! Otherwise, we will try these again. Thanks!
     
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Tweaks

  1. I really like the tangy flavor that the balsamic gives to the carrots. I also used scallions instead of chives, as that is what I had on hand.
     

RECIPE SUBMITTED BY

I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
 
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