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
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.
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.