Steamed Carrots and Potatoes with Scallions
Ingredients
- 1/4 lb. carrots, peeled and thinly sliced
- 3/4 lb. potatoes, peeled and diced
- 2 C. chicken stock
- 2 C. water
- 1 bay leaf
- 1 Tbs. plus 1 tsp. unsalted butter
- 2 scallions, trimmed and coarsely chopped
- 1 tsp. sugar
Directions
Bring first 5 ingredients and half the butter to a boil in a heavy saucepan over high heat. Immediately reduce heat to medium low and simmer 10 minutes, uncovered, or until vegetables are tender. Discard bay leaf. Drain vegetables and discard liquid. Stir in remaining butter, scallions and sugar.
Marla
