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Onion and Carrot Ragout
Preparation info
- Makes
9
cups - Difficulty
Easy
Appears in
By Anthony Dias Blue and Kathryn K. Blue
Published 1994
Easy and incredibly delicious, this combination provides an interesting texture contrast to most other Thanksgiving vegetables.
Ingredients
Method
Cut the carrots into slivers 3 inches long and about ¼ inch wide. Slice the onions thinly. You should have about 6 cups of each.
In a medium skillet melt 6 tablespoons butter. Add the onions and sauté, stirring frequently, over medium-low heat until caramelized. This should take about 25 minutes.
In another skillet melt the remaining