John Myers
Tender Carrots with Young Spring Onions
The perfect tender carrots with young spring onions recipe with a picture and simple step-by-step instructions.
- 1 Fret tender Carrots with the green
- 1 Fret boy Spring onions fresh
- 30 g Branded butter
- 1 pinch Salt
- 1 pinch Sugar
- 1 tablespoon Water
- Wash the carrots and cut away the leaves to about 3 cm, then peel or scrape thinly. Wash the spring onions thoroughly, especially between the roots, peel off the outermost skin and then cut the onions into pieces about 10 cm long (use any remaining green vents for other purposes).
- Fry the butter in a saucepan until it begins to brown. Put the carrots in, put a lid on, and cook over a mild heat for about 10 minutes. Now sprinkle with salt and sugar, add the spring onions, add a spoonful of water and cook again with the lid on for another 10 minutes. In between, the pot can be shaken once … and the fine vegetable garnish can be served.
- I served them with small potato dumplings and a rabbit ragout.
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