baby carrots with onions, zanahorias con cebollas
(3 ratings)
My good friend Barbara gave me this quick and tasty side dish. It cooks in 15/20 minutes without a drop of water. Carrots come out crisp tender and delicious. Enjoy
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(3 ratings)
yield
4 /5
prep time
5 Min
cook time
20 Min
Ingredients For baby carrots with onions, zanahorias con cebollas
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1 lbof baby carrots, rinsed and dried well
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1 lgsweet vidalia onion or texas sweet onion sliced
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1 sticksalted butter
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2 Tbspfresh curly parsley diced
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1/2 tspsalt or a little more to suit your taste
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1/4 tspfresh ground black pepper
How To Make baby carrots with onions, zanahorias con cebollas
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1Put dried baby carrots in a saucepan with the sliced onion, and parsley. Add the stick of butter. Put heat on medium low cover with a tight fitting lid and cook for 15/20 minutes. No water is added to cook these carrots. After the time has elapsed uncover and check with a fork. Fork should have just a bare resistence. Carrots should be crisp tender. Taste for salt seasoning serve as a side with any meat or poultry dish.
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2You can add any number of other seasonings. Somtimes I add a squeeze of lemon, and two tablespoons of honey or three tablespoons of concentrated frozen orange juice with a dash of orange zest. Most of the time I just serve as shown above. They are so good. Enjoy
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