Carrots Piedmontese - cooking recipe

Ingredients

1 lb carrot, pared and sliced into 1/8 inch thick rings
3 tablespoons butter
1 medium onion, very thinly sliced
2 cloves garlic
1/2 teaspoon salt
1 tablespoon flavoured vinegar or 1 tablespoon balsamic vinegar
1 tablespoon chives, finely chopped

Preparation

Cook carrots in boiling water 3 minutes then drain.
Return carrots to saucepan.
Add butter, onion, garlic and salt.
Cover, cook over low heat 10 minutes or until carrots are tender crisp.
Discard garlic.
Add vinegar.
Place in serving dish and sprinkle with chives.