Carrots with Rosemary
ingredients cook slowly for 30 minutes (or until the carrots are tender) in their own juices.
Add a little water if the saucepan becomes dry. When the carrots are cooked, add the cream
or yogurt and season to taste. Serve sprinkled with parsley.
- 2 Tbsp. butter
1 red onion, sliced
2¼ pounds carrots, peeled and sliced
1 heaping tbsp. finely chopped rosemary
5 tbsp. fresh cream or yogurt
Salt and pepper
1 tbsp. chopped parsley
ingredients cook slowly for 30 minutes (or until the carrots are tender) in their own juices.
Add a little water if the saucepan becomes dry. When the carrots are cooked, add the cream
or yogurt and season to taste. Serve sprinkled with parsley.
From: Vitality Foods for Health and Fitness, by Pierre Jean Cousin & Kirsten Hartvig
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