Carrots with Onions

delicious vegetable dish, Carrots with Onions is simple to make and is an excellent accompaniment to steak or liver.

1 lb. carrots, scraped and sliced 1 lb. small white onions, peeled and left whole

1 bay leaf

1 pint 2 cups chicken stock

2 tablespoons butter z teaspoon salt

½ teaspoon black pepper

2 tablespoons chopped fresh parsley

In a medium-sized saucepan, cook the carrots, onions and bay leaf together in the chicken stock over moderate heat for 15

minutes, or until they are tender. Remove and discard the bay leaf. Drain the vegetables in a colander and discard the cooking liquid.

Return the carrots and onions to the saucepan. Add the butter, salt and pepper. Place the pan over low heat and toss the vegetables in the butter until they are well coated. Turn the vegetables into a serving dish.

Sprinkle with the chopped parsley and serve immediately.

Carrot and Radish salad

This is a Japanese salad, ideally made with Japanese radish, or daikon, which is available at shops specializing in

Eastern food. Serve it with any cold meat.

5 oz. carrots, scraped 10 oz. white radishes, peeled

1 teaspoon salt

5 fl. oz. cider vinegar

2 tablespoons sugar

1 tablespoon soy sauce

i-inch piece of fresh root ginger, peeled and chopped

½ teaspoon monosodium glutamate

(optional)

With a sharp knife, cut the carrots and radishes into long, thin strips and place them in a bowl. Sprinkle the strips with the salt and set them aside for 45 minutes.

Drain off the water that appears and dry the strips with kitchen paper towels. Transfer the carrots and radish strips to a salad bowl.

Put the vinegar, sugar, soy sauce, ginger and monosodium glutamate (if used) in a screw-top jar. Shake the jar to mix the ingredients well and pour the dressing over the vegetables. Toss gently and serve.

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