Spicy Carrots

Recipe from

Oxmoor House


2 pounds carrots, scraped
4 cups water
3 teaspoons salt, divided
1/4 cup butter or margarine
2 small onions, thinly sliced
2 small cloves garlic
2 tablespoons vinegar
2 tablespoons chopped chives


Cut carrots crosswise into 1/2- inch slices. Combine water and 2 teaspoons salt in a small Dutch oven; bring to a boil. Add carrots; reduce heat, and cook 5 minutes. Drain.

Add butter, onion, garlic, and remaining salt to carrots in Dutch oven. Cover; cook over low heat, stirring occasionally, 10 minutes. Remove garlic; discard. Add vinegar; mix well. Transfer to a serving bowl; sprinkle with chives. Serve hot.