Carrots With Artichoke Hearts Recipe
Carrots are a rich source of Vitamin A. Here’s combining the best of taste and health. This carrots with artichoke hearts is for you if you love carrots. Get your kids too to eat vegetables with a smile.
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientCarrot
Ingredients
Frozen artichoke hearts-1 package
Carrots-1 1/2 pounds, sliced
Butter-as needed
Mushrooms-1/2 pound, quartered
Olive oil-1 tablespoon
Salt- to taste
Freshly ground pepper- to taste
Green onion-2 tablespoons, minced
Beef bouillon-1/3 cup
Parsley-2 tablespoons, minced
Directions
MAKING
1)Prepare artichoke hearts as per package directions and drain.
2)In a pan, braise carrots lightly in butter. Keep aside.
3)In the same pan, heat oil and 1 ½ tablespoons butter and sauté mushrooms until brown.
4)Adjust salt and pepper and fold in green onion, artichoke hearts and mushrooms. Stir frequently.
5)Cook for 2 minutes on medium high heat over moderately high heat.
6)Then, add carrots and bouillon. Cover the pan and cook for 4-5 minutes until bullion is evaporated.
7)Adjust seasoning and put it into serving dish.
SERVING
8)Sprinkle parsley over vegetables and serve hot.
1)Prepare artichoke hearts as per package directions and drain.
2)In a pan, braise carrots lightly in butter. Keep aside.
3)In the same pan, heat oil and 1 ½ tablespoons butter and sauté mushrooms until brown.
4)Adjust salt and pepper and fold in green onion, artichoke hearts and mushrooms. Stir frequently.
5)Cook for 2 minutes on medium high heat over moderately high heat.
6)Then, add carrots and bouillon. Cover the pan and cook for 4-5 minutes until bullion is evaporated.
7)Adjust seasoning and put it into serving dish.
SERVING
8)Sprinkle parsley over vegetables and serve hot.
