by thirschfeld
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thirschfeld's Notes:
Expand12 carrots, less than 3/4 inch in diameter, peeled and trimmed Ask a question about this ingredient
2/3 cups water Ask a question about this ingredient
1/3 cup olive oil Ask a question about this ingredient
1 tablespoon white wine vinegar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1/4 teaspoon curry powder Ask a question about this ingredient
1/2 teaspoon turbinado sugar Ask a question about this ingredient
1/4 to 1/2 teaspoon red pepper flakes Ask a question about this ingredient
a few grinds of fresh ground white pepper Ask a question about this ingredient
Place all the ingredients into a saute pan and bring it to a boil. Cook the carrots until tender. If all the water has evaporated before they are tender add a little more. On the other hand if they are tender and there is more than a tablespoon of water remove the carrots to a casserole and continue to reduce the liquid to about a tablespoon.
Ask a question about this stepWhen you have finished step one place the carrots into a shallow sided dish and pour the dressing from the pan over them. Allow the carrots to cool completely then serve or store them in the fridge until needed.
Ask a question about this stepLove the simple elegance of your recipes, and this is no exception.
thanks hardlikearmour. I have been enjoying you submissions a lot.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Gosh, I love these!