Carrots à la Markus
Lock the local flavour right in with Markus’ method of cooking carrots.
In our March 2022 show, chef Markus Hofmann from Rose Valley Lodge & Restaurant prepares these carrots as a side dish to Pork Tenderloin Calvados along with Scalloped Potatoes and Stewed Cucumbers.
Ingredients:
- 4 good size carrots, sliced
- 1 tbsp. butter
- 1 tbsp. chopped flat leaf parsley
- 1 – 2 tbsp. finely chopped onions
- 1/4 C. water
Method:
- Fry onions in butter until they begin to brown.
- Add carrots, parsley and ¼ cup water.
- Cover and cook until carrots are soft. If your water is absorbed before the carrots are tender, add a little more. If your carrots are tender before all the water is gone, remove the lid to steam it off. There should not be any liquid remining when the carrots are ready.
Watch Markus & Deborah make this in our March 2022 video!
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