Wednesday, July 28, 2010

Butter Basted Baby Carrots



I was lucky enough to find these multicoloured baby carrots at this farmers market this weekend.  Sweet and tender in purple and orange.  These are so fast and easy to cook and they require little prep - I don't even peel them before tossing them in a hot frying pan with a little butter.  No brown sugar glaze required here, these baby's are super sweet and tasty.  If you can find them, snatch them up - they are great like this, served raw in crudités or salad or simply blanched - a great early summer treat.


Butter Basted Baby Carrots
Serves 2

Prep Time: 5 minutes
Cook Time: less than 10 minutes
Total Time: 15 minutes

Printable Recipe

Ingredients
A large handful of baby carrots
1 tbsp of butter

Directions
Start with a good, large handful of baby carrots, about 4 inches long, scrubbed clean (I don't bother to peel baby carrots) and sliced in half lengthwise.


Drop carrots into a large pot of salted water and allow to simmer until barely tender about 3 minutes, but test often with a fork to avoid overcooking. Meanwhile, get a frying pan and about 2 tsp unsalted butter over medium high heat, melt butter until just starting to brown.

Remove carrots from water and toss into melted butter.


Continue to cook carrots until just tender. At this point, season with a pinch of salt (I used kosher salt) and pepper. The carrots should be showing just a hint of browning.
 

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