Have you ever found yourself really stretching to come up with a colorful vegetable that will jazz up a bland-looking main dish? Carrots are usually the “side” that can brighten up just about anything - but it’s hard add a little personality aside from orange juice and the like. You will love this method...
I am ridiculous when it comes to food & cooking magazines - I can’t get enough of them, even though most “new” recipes are simply variations of old ones I already have. I was happy to find my new “Cooks Country” magazine in my mailbox last week, and I always try at least one of their recipes from each issue.
This one, which they call “Miracle Carrots” is an adaptation of a French technique where ribboned carrots are cooked with butter, salt, pepper, and nothing else. They are cooked in a covered saucepan, using their own moisture to steam themselves. I’ve always boiled my carrots forever to have them turn out tender enough. So, this idea was either a myth - or a fantastic timesaving “miracle”.
This really works. Thanks to Cooks Country - I didn’t have to go through all the trial and error involved in perfecting the method. These were delicious - even without the freshly snipped chives. I used dried parsley flakes instead - and although not as colorful - they were perfect.
For the extra-simple steps, with a few tips and how-to's - go to: