| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Soul food |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Chopped strong; (white or yellow) onion |
| 1 |
cn |
Julienne carrots – reserve liquid |
| 1/4 |
ts |
Dill |
| 1/4 |
ts |
Dried parsley |
| 1/4 |
ts |
Dried sweet marjoram |
| 1/4 |
ts |
Watkin's pepper*poivre or freshly ground black pepper |
| 1 |
tb |
Balsamic Vinegar |
| 1 |
tb |
Brown sugar |
|
|
Reserved carrot liquid |
| 1 |
cn |
Lima beans with liquid |
|
|
Celery salt to taste; 1/4 to 1/2 t ? |
|
|
Sprinkle of Montreal Steak Seasoning on each serving |
INSTRUCTIONS
GARNISH
Saute onion in oil. Drain carrots, reserving liquid, add carrots to pan and
saute. Add remaining ingredients except celery salt, along with reserved
liquid, bring to a boil, reduce heat. Simmer. Just before serving add
celery salt to taste to cut the sweetness.
NAD BUNEP NEVSID, pronounced "You can only have this much."
This is not mashed potatoes or refried beans, but plays one on TV.
Note: There is no known Q that this won't go with. Please advise.
This is obviously very easy (Lazy?) to make. Spelled out: In a preheated
bare-naked pot over medium-high heat, add cold oil, saute onion till limp.
Add drained carrots and continue to saute until the carrot slivers shrink
up some. (We are carmalizing the onion and carrot, and disguising the
carrots a little) Add remaining ingredients except celery salt. Bring to a
roiling boil, reduce heat, and simmer, stirring once in a while. When
everything is softened and most of the liquid is gone, serve this to
somebody who doesn't particulary like vegetables.
Tell 'em it's a lumpy yet not particularly colorful Soul Food from a recipe
handed down from generation to generation since around the end of the
twentieth century. Admit that it isn't very healthful, but sure tastes good
and there ain't enough for seconds. When I advertise this invention on my
new late night infomercial, it will claim, "Several separate flavors in
every bite." This will be true, since the flavors DON'T mingle, try it and
see.
Serves 4
Posted to bbq-digest Volume 98 Issue 017 by jprather@usa.net on Jan 8, 1998
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