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Monday, March 2, 2015

Two Vinegar Carrots

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 2 lbs baby carrots, carrots (whole that have been peeled and sliced)
  • 1 pinch salt
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 1/2-1 sweet onion, chopped
  • salt and pepper

Recipe

  • 1 bring several quarts water to a boil in a large saucepan. add the carrots and pinch of salt to boiling water. cook until the carrots are a little underdone, about 8 - 12 minutes. (time varies depending on if you use baby carrots or sliced)
  • 2 drain and set aside.
  • 3 mix red wine vinegar, balsamic vinegar and roesmary. set aside.
  • 4 heat the oil in a large skillet. add the onion and saute over medium heat until golden, about 3 - 5 minutes. add the carrots and stir and cook 1 minute to coat and mix.
  • 5 add the vinegar mixture to the skillet. simmer, stirring occasionally, over high heat until the vinegar evaporates, about 5 minutes.
  • 6 add salt and pepper to taste, and serve.

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