Braised Carrots with Glazed Shallots
Votes: 2
Time: 20 min.
Complexity: easily
Complexity: easily
Braised Carrots with Glazed Shallots - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g young carrots, tops trimmed, peeled
- 4 tbsp (60 g) butter
- 1 cup shallots, diced into wedges
- Almonds and tarragon for sprinkling
We recommend
Cooking the dish according to the recipe:
- In a shallow frying pan, fry the shallots in butter with a pinch of salt and pepper for 4 minutes.
Add carrots and 1/4 cup water. Simmer until carrots are tender, about 5 minutes.
Sprinkle top with toasted almonds and chopped tarragon.
Categories:
Similar recipes
