Fire Island Carrots Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Carrots, peeled, cut in 1" chunks
1: Garlic clove, finely chopped
1 Stalk: finely chopped celery,
1 1/2 cup: Chicken broth,
1 tsp: Chopped fresh thyme,
1 tbsp: Red wine vinegar,
1/8 tsp: Red pepper flakes,
1/4 tsp: Ground cumin,
2 tsp: Butter,
1/4 cup: Parsley, chopped
Salt to taste,
Directions:
In a saucepan, combine carrots, garlic and celery; add enough chicken
broth to cover. Bring to a boil, cover and simmer until carrots are
barely tender.
Uncover and mix in thyme, vinegar, red pepper flakes and cumin. Boil
rapidly until about 1/4 c. liquid remains. Add butter and parsley.
Salt to taste.
Recipe developed by Renee Shepherd and Fran Raboff. In 1992
"Shepherds Garden Seeds" catalog. Pg. 11. Posted by Cathy Harned.
Source from luhu.jp
broth to cover. Bring to a boil, cover and simmer until carrots are
barely tender.
Uncover and mix in thyme, vinegar, red pepper flakes and cumin. Boil
rapidly until about 1/4 c. liquid remains. Add butter and parsley.
Salt to taste.
Recipe developed by Renee Shepherd and Fran Raboff. In 1992
"Shepherds Garden Seeds" catalog. Pg. 11. Posted by Cathy Harned.
Source from luhu.jp