Carrots, Flemish Way
Tender boiled carrots cut into decorative shapes and stewed with fresh herbs, onions, and butter or gravy in the Flemish style.
Ingredients
- 1.5 pounds Carrots, scraped and washed (About 6-8 medium carrots)
- 1 tablespoon Salt, for boiling water
- 2 tablespoons Fresh parsley, chopped
- 3 whole Young onions or scallions, chopped (Green onions or spring onions)
- 0.5 teaspoon Salt, for seasoning (To taste)
- 0.25 teaspoon Black pepper, freshly ground (To taste)
- 3 tablespoons Butter, melted (Or substitute with brown gravy)
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Instructions
- 1Scrape, wash, and clean the carrots thoroughly. Remove any blemishes or tough spots.
- 2Bring a large pot of water to a boil and add salt. Add the whole carrots and boil for 45 minutes to 1 hour until tender when pierced with a fork.
- 3Drain the boiled carrots and let them cool slightly until they can be handled comfortably.
- 4Cut the cooled carrots into dice, balls using a melon baller, stars, crescents, or other decorative shapes as desired.
- 5Finely chop the fresh parsley and young onions or scallions.
- 6In a large skillet or saucepan, combine the cut carrots, chopped parsley, chopped young onions, salt, and pepper with the melted butter. Stew over medium-low heat, stirring occasionally, for 8-10 minutes until the flavors meld and the carrots are heated through.
- 7Transfer the stewed carrots to a serving dish and serve hot as a side dish.
