Buttered Carrots

Posted by Vanessa in Cooking, April 19, 2011

As a general rule, I don’t eat cooked carrots unless they’re cut very small and mixed in with a million other ingredients in a dish.  Would I ever order them as a side at a restaurant?  Um, no.  Would I take some if I was having dinner at someone else’s house and they were on the table?  Maybe, but only if I felt guilty enough to be polite and I had plenty to drink to wash them down.

But these little stinkers may just be the exception to the rule.

See, The Phoenix made them a few weeks ago and commented that he thought they’d be a great side for our restaurant.  I figured he was just saying that because he actually made them, and blew it off without trying one.  But then earlier this week we had some extra carrots so I whipped up a batch for dinner.  And I sure as ever didn’t put any on my plate, but I decided I’d sample some off of every one else’s (you know, because we’re close like that) just to see if they really were any good.

And I couldn’t believe that I kept eating them.  This has never happened in my life before and I was more than a bit surprised by how awesome these simple carrots were.  All they had going for them was a little butter and some salt and pepper, so I’m completely convinced the cooking method made all the difference.

All this to say, even if you’re like me and don’t generally like the ‘ol cooked carrot, this recipe is worth a try.

Buttered Carrots

recipe from Cook's Country, May 2011
  • Prep Time: 10 minutes.
  • Cook Time: 25 minutes.
  • Ready in 35 Minutes.
  • Makes: 6 Servings
  • 3 tablespoons unsalted butter
  • 2 pounds carrots, peeled and cut diagonally into 1/4 inch slices
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons finely chopped fresh chives or scallions
  • Melt butter in a large skillet over medium heat. Add carrots and 1/2 teaspoon salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.
  • Remove lid, add 1/4 teaspoon pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with chives or scallions and season with salt and pepper. Serve.

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