Carrots Persillade

[migration] empty title 515 Author: Canadian Living Credits: [migration] empty title 515

Persillade, the classic French combination of parsley and garlic, is a simple way to enliven steamed fall vegetables, such as parsnips or boiled potatoes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004

Ingredients

  • 2 cups sliced peeled carrots (about 1 lb/500 g)
Persillade:
  • 1 tablespoon butter
  • 1 clove garlic minced
  • 1 shallots minced (or 1 tbsp/15 mL minced onion)
  • 1/4 cup minced fresh parsley
  • 1 pinch each salt and pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 88 mg
  • Protein 1 g
  • Calories 68.0
  • Total fat 3 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 215.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Carrots Persillade

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