Buttered Carrots with Parsley

Name: Buttered Carrots with Parsley
Yield: 4 servings
Ingredients: 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

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

Source: Martha Stewart Living, February 1999

Servings

Ingredients

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

Directions

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.