Stewed Carrots Recipe
Stewed Carrots Recipe with Carrots, Onion, Rice, Herbs, Butter and Stock.
INGREDIENTS
1 lb (450g) Carrots
1 Onion
2 oz (25g) Rice
Little Bunch of Fresh Herbs
2 oz (25g) Butter
1 pint (600ml) Water or Stock
METHOD
Wash and peel the carrots, cut lengthways into slices like young carrots. Peel and slice the onion. Wash the rice. Melt the butter, put in the vegetables, cover closely, and cook gently for ten minutes, shaking the pan occasionally. Add the water or stock, salt & pepper, the rice and the herbs, and simmer until the carrots are quite tender.
Enough for 4 people.
Based on the Stewed Carrots recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).