Carrots and onions may sound like strange bedfellows…but combining those two vegetables with just a few simple ingredients will create a side dish your whole family will love. And the color combination is a great start on my quest to serve a Rainbow On My Plate at every meal!
I first discovered this recipe in my old tried and true Betty Crocker Cookbook…a wedding gift almost fifty years ago. Here is a photo of my dear Mom and me…
(I think it must have been taken at a bridal shower before my wedding.)
That old red cookbook has traveled many miles with me. From our wedding in Iowa to our first home in Oregon and then on to California before making the trek all the way back to Iowa where we raised our wonderful family. Yes, this recipe for carrots has become a family favorite for the next generation too! Our grandkids love this dish as much as I do!
Here is the SIMPLE recipe. (In fact I am struggling to call it a “recipe” at all since you simply make as many carrots as your family may need!)
And take my advice: Make more than you think you’ll need since they will be quick to disappear. Seriously. They will.
Onion (Or Chive) Carrots
6-8 Large Carrots, peeled and ends removed.
(Make more than you think you’ll need since they will be quick to disappear!)
1/2 onion, finely diced (or use a large handful of minced fresh chives if you have them)
3 to 4 Tblsp. butter
1 tsp. Lawry’s Seasoned Salt (or to taste…this REALLY makes the dish, so use more than you might normally use salt!)
2-3 T. finely minced fresh parsley (or use dried in a pinch)
Cut carrots into matchsticks and place in several inches of water. Cover and bring to a simmer and cook until al dente. Do NOT overcook! They should still be a little firm. Drain completely and cool in the pan until ready to serve.
When ready to serve, place minced onion, butter and seasoned salt into the pan and with the matchstick carrots. Simmer and toss gently for several minutes until the onions begin to soften and carrots are reheated.
Stir in a handful of fresh chopped parsley…or in a pinch you can use a generous “shake” of dried parsley.
NOTE: If using chives instead of onions, don’t cook them…just add them when ready to serve. (You want them to stay nice and green.)
Yes, Dear Readers…Even the Easter Bunny would be head over paws with THESE carrots!
Make a batch today!
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