16 February 2011
Carrots Braised with Onions
Melt butter in a saucepan and add 3 medium-sized chopped onions. Let them soften and turn golden. Add sliced carrots (you don't have to peel organic carrots, but do wash well) and a tsp sugar or mild honey and stir over the heat. Pour in a little water, add a sprig of fresh thyme. Season with salt and pepper. Put the lid on and simmer until soft. Take off the lid and continue to cook for about 10 minutes until the liquid has been absorbed. If you like, you can stir in a little crème fraiche at the end. Remove the thyme stalk (the leaves will have distributed themselves around the pan). Dust with chopped parsley or chervil if you have it.