A quickly prepared and also colorful vegetable side dish is the “simple carrot vegetables”.
Required material:
- cutting board
- Sharp knife (optionally a colored knife for creases)
- Pan or saucepan with a matching lid
Ingredients:
- Carrots (100%)
- Onion brunoises (5%)
- sparkling water (10%)
- Butter (5%)
In the past, carrots were significantly more bitter than the breeds available today. But carrots bring enough of their own sweetness as soon as the carbohydrates have heated up. As a result, you don’t need sugar anymore these days.
Action:
- Peel and slice carrots
- Cut the onion into brunoises
- Melt butter over medium heat
- Add onions and carrots
- Season with salt
- Pour sparkling water
- Bring to a boil over high heat with the lid on and immediately turn to low heat
- The carrots and onions will now cook in their own steam – they will stew
- After 12-15 minutes the carrots are almost done and still firm to the bite
- Remove the lid and increase the heat to evaporate the liquid
- What remains is a creamy, buttery sauce that coats the cooked carrots with a silky sheen
- Fresh herbs such as thyme or parsley are only added directly before serving, then they remain juicy green
