BUTTERED CARROTS
A side dish as simple as it is good, one you can always rely on, suitable for accompanying any dish: BUTTERED CARROTS in a pan.
This is an incredibly easy and quick recipe ready in less than 30 minutes that everyone loves, including children, for its delicate and slightly sweet taste and that you can prepare at the last minute.
We will cook this side dish of CARROTS in a pan with BUTTER together, and you will see how they become tender but not mushy, pleasant both in taste and texture.
Once ready, you can decide whether to use them to accompany fish or meat dishes and even fresh and aged cheeses: try them, for example, warm with goat cheese, and they will be a pleasant surprise.
And then, as we know, carrots are good and also good for you, and if raw they are a great healthy and quick snack, they can nonetheless become the base of a spectacular salad. For a fresher note, you can replace parsley with mint or marjoram, while for a crunchy note, just add a handful of toasted pumpkin seeds at the last minute over low heat.
For more vegetable side dish recipes, see also
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 lbs carrots
- 6 tbsps butter
- to taste salt
- 1 pinch black pepper (ground, optional)
- chopped parsley (optional to add after cooking)
Tools
- Pot
- Pan
Steps
First, wash the carrots, remove the ends, and peel them with a sharp knife or a peeler. I used a peeler. Then cut them into slices, trying to make them all the same thickness if possible. Put plenty of water in a pot and bring to a boil. Then cook the carrots for about 8 minutes. Once cooked, drain them. They should remain soft but not fall apart.
In a large pan, melt the butter over low heat, then add the previously boiled and drained carrots. Sauté the carrots for about 10 minutes in the butter over medium heat, turning them continuously, being careful not to break them. Season with salt (and pepper if you decided to use it) then once cooked, transfer them to a serving dish. Sprinkle with freshly chopped parsley to taste. They are good served hot or warm, not cold, otherwise the butter would tend to solidify.
NOTES AND TIPS
CARROTS: I preferred to cut the carrots into thin slices, but in this case, they are more delicate during the buttering process. If you want to avoid risks, cut them into slightly larger chunks. Obviously, in this case, the cooking times are slightly longer (boiling for about 10 minutes).
BUTTER: as always, use only quality butter, and since these are buttered carrots, replacing with oil is not an option…
VARIATIONS: You can prepare other types of vegetables like peas, potatoes, zucchini with the same procedure, although they all have different cooking times.
STORAGE
Once ready, BUTTERED CARROTS in a pan can be stored in the fridge in an airtight container for up to 2 days. When ready to eat, simply reheat them for a few minutes in a pan or microwave.
