19 Jul 2016

Tarragon Carrots - Rakuunaporkkanat


I was reminded of this fantastic (and fast = fastastic) side dish some time ago. It was a staple in my student kitchen (cheap, easy, fast and very tasty). The recipe was handwritten by my grandma to her old cookbook, so basically it's a family recipe (though I can't remember she ever cooking it, as she passed away when I was little).



Tarragon Carrots

serves 3-4 (or 2 hungry students, of course depending on what other food you're serving)

4-5 carrots
salt
1 Tbsp butter
1-2 Tbsp syrup
a dash of soy sauce
a couple of Tbsp cut fresh tarragon (or cilantro, parsley,...)
  or 1-2 tsp dried tarragon

Peel the carrots and cut them into coins. Cook them in salted water until cooked through. Pour the water away and add butter, syrup, soy sauce and the herb of choice. Mix and serve warm.

Rakuunaporkkanat

3-4:lle (tai kahdelle nälkäiselle opiskelijalle, tietenkin riippuen minkä kanssa tarjoat porkkanat)

4-5 porkkanaa
suolaa
1 rkl voita
1-2 rkl siirappia
tilkka soijakastiketta
pari rkl silputtua tuoretta ranskalaista rakuunaa (tai korianteria, lehtipersiljaa, ...)
  tai 1-2 tl kuivattua rakuunaa


Kuori porkkanat ja leikkaa ne kolikoiksi, Keitä suolatussa vedessä sopivan kypsiksi. Kaada keitinvesi pois ja lisää voi, siirappi, soija ja yrtit. Sekoita ja tarjoa lämpimänä lisäkkeenä.



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