This is a tasty side dish, and the last one of our triangular recipes. Just in case someone feels like eating triangles, I drew a tutorial on how to cut cylindrical vegetables in triangular shapes. I hadn’t thought of it before, and in our kitchen carrots usually end up cut in circles or matchsticks – it’s exhilarating to tweak everyday routines just a little bit, even with a simple side dish like this.
Here’s what we used:
- 500 g carrots, peeled
- 1 onion, finely cubed
- 1 tablespoon olive oil
- 1 tablespoon water
- 1/2 dl dry red wine
- 1/2 teaspoon salt
- 1 teaspoon maple syrup
- freshly ground black pepper to taste
- 2 tablespoons frozen parsley
First, I cut the carrots in triangles, instructions here, and then cubed the onions. I heated the olive oil in a frying pan, and sautéed the onions until they were a little browned.
Now, I added carrots and one tablespoon of water, covered the pan, and steamed the carrots on medium heat for about 10 minutes, until they were almost done. Then I added the red wine, salt and syrup in the pan, and cooked until the liquid had evaporated, for about 5 minutes.
Then I ground black pepper over the carrots, sprinkled the parsley in the pan, and served the dish.
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