Carrots with Rosemary and Lemon
Carrots with Rosemary and Lemon
Serves: 6
Serve with Joseph Phelps Vineyards Napa Valley Syrah
Sauté onion in butter until soft. Bring water to boil in pot large enough to accommodate carrots. Add ½ tsp. salt to water when boiling. Add carrots, and simmer covered until tender (8-12 minutes depending on freshness of carrots). Drain carrots. Mix carrots with sautéed onion, chopped rosemary, and salt and pepper to taste.
Serve with Joseph Phelps Vineyards Napa Valley Syrah
|
8-10 |
Medium sized carrots, peeled and sliced into ½ inch diagonal slices |
| ½ | Medium onion, minced |
| 3 Tbsp . | Butter |
| 1½ Tbsp. | Freshly squeezed lemon juice |
| 1-1½ tsp. | Chopped fresh rosemary |
| Salt and pepper to taste |
Sauté onion in butter until soft. Bring water to boil in pot large enough to accommodate carrots. Add ½ tsp. salt to water when boiling. Add carrots, and simmer covered until tender (8-12 minutes depending on freshness of carrots). Drain carrots. Mix carrots with sautéed onion, chopped rosemary, and salt and pepper to taste.