Carrots. Carrots are one of those sides that can go with also most anything. And they have so much flavor that you can simply steam them up and they are good. However a popular way to flavor steamed carrots is to add butter and lemon juice. The lemon juice makes a great contrast to the sweet flavor of the carrots, and the butter just kind of highlights everything.
The only problem with this way of doing carrots is…. that I detest squeezing out lemons. The pips just jump into everything, and if I am not very careful some poor soul ends up chewing on a bitter lemon pip during the meal.
And so I decided to supplement the traditional lemon juice with one of my favorite things – apple cider vinegar.
As I said, carrots can be served alongside all meats. They can also complement vegetarian dishes as well. And if you have lots of leftovers, you can easily turn them into a carrot soup! If you have not ever tried a carrot soup is amazingly tasty. : )
Buttery Apple Cider Vinegar CarrotsPrint This
- 400 grams carrots
- 1/2 cup of water
- 4 tablespoons apple cider vinegar
- 1 tablespoon butter
- Salt and pepper to taste
- 1 sprig of fresh dill (you can also use 1 teaspoon of dried dill)
- Peel the carrots. If they are baby carrots you can simply steam them whole. If they are larger carrots, you can chop them into thickish rounds.
- Place the carrots into a deep pan and add the half cup of water.
- Bring up to heat on the stove, then reduce the heat to very low and allow the carrots to very gently steam for about 4 minutes. You can check them along the way to make sure that they are not getting too soft. I find that they are best when cooked to ‘al dente’.
- Once the carrots are done, pour off any excess water. Now add the remaining ingredients and gently roll the carrots around to coat.
- Serve warm.
If there is going to be a delay between cooking and serving, undercook the carrots even more. This way you can heat them up again before serving without making them overly soft. Also, avoid cooking carrots in a cast iron pot/pan/skillet. They can stain black from the caste iron. I made this mistake when cooking the carrots for these photos. I wanted to use the caste iron pan because it is more photogenic than my aluminum one. If you look closely you can see slight markings of black.
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