Julienne Carrots with Walnuts
3 pounds carrots
Salt
2 Tablespoons sliced green onion and tops
1/2 cup butter or margarine, softened
2 (3 1/4 oz. each) packages black or English walnuts, broken
Scrape carrots and remove ends. Cut carrots in julienne stips.
In saucepan heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add carrots and onion. Cover. Heat to boiling; reduce heat and simmer until tender, about 25 minutes. Drain carrots.
Toss with butter and walnuts. Season to taste. Serve warm.
This may be made a day or two in advance and reheated. Servings: 12
3 pounds carrots
Salt
2 Tablespoons sliced green onion and tops
1/2 cup butter or margarine, softened
2 (3 1/4 oz. each) packages black or English walnuts, broken
Scrape carrots and remove ends. Cut carrots in julienne stips.
In saucepan heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add carrots and onion. Cover. Heat to boiling; reduce heat and simmer until tender, about 25 minutes. Drain carrots.
Toss with butter and walnuts. Season to taste. Serve warm.
This may be made a day or two in advance and reheated. Servings: 12
MsgID: 3129137
Shared by: Micha in AZ
In reply to: Recipe: Recipes Using Root Vegetables (25)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Micha in AZ
In reply to: Recipe: Recipes Using Root Vegetables (25)
Board: Daily Recipe Swap at Recipelink.com
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