Carrots à la Fanny

Fanny, used to make these extremely creamy, incredibly cheesy and marvelously savory carrots.

Sounds complicated, but thats what these are.

For these, I boiled the carrots until they were softer than normal. On a different pan, I cooked green onions, garlic, scallions and some chopped onions, after they were brown,  I added the carrots. Cooked them so the carrots absorb the flavor, and added cheeses: white american, cheddar, parmesan, brie. (Grab the ones you like, and the ones you know will go together well, trust your palette). Added salt and pepper to taste and a spoonful of heavy cream. You read my mind, this is what I call… a bomb. The good part is that it really takes no longer than 8 minutes to cook everything.


Later we had rice, asparagus and meat (with my favorite adobo: honey mustard, salt, pepper, olive oil, and dark rum. – let it sit for as long as you can, best if its over night, but if you can only do it 20 min, thats fine.)

ENJOY! this dinner is great after a hard workout!


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