I serve this each year when family and friends gather at the farm for Thanksgiving.
- 1 lb. carrots
- 1 large onion
- 1/2 stick butter
- ½ cup bread crumbs
- Salt and Pepper
- Clove of garlic large
- *Persillade pronounced: pehr-see-YAHD, is from the French word for parsley and describes a garlic/parsley mixture.
- Slice carrots thinly after scraping. Add chopped onion, but not too fine. Cook in pan with butter over very gentle heat, nearly one hour, shaking pan to keep from sticking. Grease proof paper should be put over the vegetables (paper from butter can be used) and a lid kept over the pan.
Make a persillade in a small jar and shake to blend. When carrots are done remove to bowl and sprinkle with persillade, stirring lightly.