|Name:||Transylvanian Carrots||Contributor:||Naughty (Nancy Martin)|
|Key words:||garlic, carrots||Category:||Side Dishes|
|Ingredients:||1 lb carrots
6-8 cloves fresh garlic
4 or more Tbsp butter
1/2 tsp pepper
chopped fresh parsley
|Preparation:||Peel carrots and slice diagonally into 1" lengths. Peel garlic and slice thinly lengthwise.
Place carrots and garlic in a 1.5-quart saucepan with enough water to barely cover. Add butter and pepper; cook, covered, over medium heat until carrots are tender.
Remove cover and cook over high heat until water has boiled away and carrots are glazed with the butter, about 5 minutes. Season with salt to taste; garnish with parsley.
|Notes:||This dish is absolutely great! It's the garlic that does the trick!
One of the recent FoodDay sections of the Boregonian was devoted to garlic. They referenced a few garlic cookbooks. I clipped a few of the recipes and here's one that looked particularly good.
[Reprinted without permission from the Oregonian Food Day section]
From "The Complete Garlic Lovers' Cookbook" compiled by the Gilroy Garlic Festival Association Inc.