New This Month

Buttered Carrots with Parsley

Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.

  • Servings: 4

Source: Martha Stewart Living, February 1999


  • 1 1/2 pounds (6 or 7 medium) carrots, scrubbed and peeled
  • Coarse salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons roughly chopped flat-leaf parsley
  • Freshly ground pepper


  1. Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.

  2. In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.


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