Carrots Persillade
Persillade, the classic French combination of parsley and garlic, is a simple way to enliven steamed fall vegetables, such as parsnips or boiled potatoes.
Servings: 4
Ingredients:
Carrots Persillade
Photography by
Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 68 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 9 mg |
| sodium | 88 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 215% |
| vit C | 10% |
| folate | 8% |
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2 cups (500 mL) sliced peeled carrots (about 1 lb/500 g)
Persillade:
1 tbsp (15 mL) butter
1 clove garlic, minced
1 small shallot, minced (or 1 tbsp/15 mL minced onion)
1/4 cup (50 mL) minced fresh parsley
Pinch each salt and pepper
Preparation:
Persillade: In skillet, melt butter over medium heat; fry garlic and shallot until softened, about 3 minutes.
Stir in parsley, salt and pepper; cook until wilted, about 2 minutes.
Meanwhile, in saucepan of boiling salted water, cook carrots until tender-crisp, about 3 minutes; drain and place in bowl. Add persillade and toss to coat.
Additional Information
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Variation
Potatoes Persillade: Replace carrots with 1-1/2 lb (750 g) boiled new potatoes, halved.Tip: If your kids love baby carrots, use 1 bag (12 oz/375 g) fresh and cook for 5 minutes.
Source
Canadian Living Magazine: November 2004
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