Pot herbs part two

[fabrisse]

We have our onion cooking in oil. We've decided whether to add ginger or garlic or both or neither. What next

Comments

[fabrisse]

You'd like carbonnade flammande. It's a beef and onion stew. No potatoes, though.

[disbelief11]

Cassoulet?

[fabrisse]

I promise to give you my cassoulet recipe before the end of my six months of posts. This is still just the basics.

[siderea]

Carrots. I buy the already peeled baby ones. If I have to peel the damn things, they stay in the refrigerator until they become either a) a contemporary still-life in ice or b) a voting republic.

*BWAHAHAHAH* LIBERTÉ! ÉGALITÉ! BETA CAROTENE!

So going in my quotes file.

All of this is now cooking in our pan.Back up for those of us on the cooking short bus: are we sautéing these in oil, or is there some sort of liquid we're simmering these in, or what? I mean, I'm visualizing a large frying pan with the chopped onion, a bay leaf, maybe some sliced ginger or crushed/sliced garlic, a handful or two of pealed baby carrots, and some green leafies all sitting in a thin layer of olive oil. The onions have already expressed some juice because they got there first and do that quickly; the carrots are slowly joining in. Otherwise there's no fluid/sauce yet, and one has to keep stirring to coat the bulkier bits and transmit the heat evenly. Am I on the same page

[fabrisse]

See, this is why comments are useful. I will be amending the above to point out that the carrots should be at the very least quartered (which with the baby carrots looks a bit like a julienne). Other than that you're right. We have the beginnings of something.