Revision as of 07:37, 9 July 2015

Serves: 4

Active Time: 25 minutes

Total Time: 1 hour

From: This Crazy Vegan Life

Ingredients

4 tsp. olive oil, divided

1 tbsp. balsamic vinegar

1/2 tsp. salt

6-8 carrots, cut into small chunks

1/2 yellow onion, diced

2 yukon gold potatoes, peeled and diced

1 pinch of nutmeg

Let me know how you like it. I used about a quarter cup of PB, maybe a bit less. Tasted crmeay, but not too peanutty. I might use more next time.

@@ Line 23: / Line 23: @@
 pinch of nutmeg
-=Directions=
+Let me know how you like it.  I used about a quarter cup of PB, maybe a bit less.  Tasted crmeay, but not too peanutty.  I might use more next time.
-== Step 1 ==
-In a large skillet over medium heat place 2 tsp. olive oil, vinegar, and 1/2 tsp. salt.  Arrange carrots in oil mixture, avoiding overlap a much as possible.
-== Step 2 ==
-Cover skillet and listen carefully for strong sizzle sound.  When you hear it, reduce temp to low and cook until carrots are tender and liquid has become a thick syrup, 15-20 minutes depending on size of carrots.
-== Step 3 ==
-In large sauce pan place remaining oil and onion over medium heat.  Saute for 1-2 minutes.  Add potatoes, nutmeg, carrots and 4 cups of water. Bring to a boil, cover and reduce heat to low.  Cook until potatoes are tender, about 20 minutes. Simmer for 5 minutes more.
-Way to go on this essya, helped a ton.