Helen RandellSkilleted carrots
January 6th 2011 00:28
On the weekend I re-watched Julie and Julia. Again, it was fabulous, and my mouth was watering within minutes. I was filled with a desire to make, not only boef bourguignon, but also simple tomato bruchetta and chocolate cream pie. I was not however tempted to make any aspic!
Because I had already planned to cook some meat for dinner, I decided I wanted a semi-french side dish to go with. I remembered reading about Molly and her French ‘mother’ who used to make skillet carrots. Not sautéed, skilleted. These were very simple to make and absolutely delicious – in fact, I could have just eaten a bowl of these for dinner, and been very satisfied. You can view the original recipe here, and I would urge you to give it a go.
For a little difference, I used red onion instead of yellow, and I did peel my carrots. The real trick is to add that little splash of red wine vinegar at the end of cooking, it really brings out the flavours. This one is going on the regular rotation!
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Helen Randell
Rough Cooking
Thanks for your comment. I love Molly's blog - she has a very romantic style - and great recipes. Hope you had a lovely Christmas and New Year!