Creamed Carrots & Belgian Endive

Slightly sweet carrots and slightly bitter Belgian endive team up here to make an elegant and well-balanced vegetable dish; quite French in style, not surprisingly. I didn’t mean to present it as a disheveled Canadian flag on psychedelics, but the green beans and parsley accompaniments took it there.
4 servings30 minutes prep time

Creamed Carrots & Belgian Endive
300 grams (10 ounces) thin carrots200 grams (7 ounces; 1 or 2 heads) Belgian endive1 small onion1 clove of garlic2 tablespoons unsalted buttersalt & freshly ground black pepper to taste1/4 to 1/3 cup water1/4 cup sour cream, yogurt, OR 10% creamchervil, chives, or parsley to garnish, if possible
Wash, peel, and slice the carrots fairly thin. Trim the endive and cut in 1/4″ slices across. Peel and chop the onion finely, and peel and mince the garlic. Melt the butter in a skillet over medium heat. Add the carrots and turn them to coat in the butter. They should be just steadily sizzling. Add the onions, and mix them in. Cook for 5 minutes, stirring occasionally. 
Add the Belgian endive, and mix in well; cook until just wilted. Add the garlic and mix it in. Season with salt and pepper. Add the water, and cook for another 5 minutes or so, stirring regularly, until the water is evaporated and the vegetables are cooked. (Add a little more water if you want them cooked more.) 
Mix in the cream and heat through, but do not let it simmer again. Serve at once, garnished with a sprinkle of chervil if you can get it, or chives, or parsley. 

Last year at this time I made Kaygana (Turkish Omelette).

* Originally published here

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