Carrots in Parsley Butter

Carrots in Parsley Butter, a simple side dish, yet rich in color and flavor.  The carrots are cooked in salt, pepper, and a little bit of sugar and tossed in parsley and butter.  


I am always looking for simple sides to accompany spicy casseroles, meat and potato stews, or heavy pasta main dishes.

Carrots are considered by most people the perfect vegetable.  They are full of nutrients especially providing a good source of vitamin K.  

Here in the south carrots are grown plentiful.  They can be eaten in a variety of ways.  I remember in the 1980s baby carrots becoming popular.  It was so neat being able to buy them already cut and washed, I thought they were the perfect size to serve on relish trays or vegetable trays as they are referred to today haha!  

I usually only use the baby carrots for vegetable trays.  I like the flavor of the whole carrot much better cooked.  


I don't mind peeling and slicing carrots.  In fact, I like to change up the way I cut them for different recipes.  

For this recipe, I cut them up into diagonal chunks instead of slices.  For soups, I usually slice them, for pot roast, I normally cut them into 2-inch chunks.  Have fun with them.  The way you cut them will not change the flavor it just makes the dish prettier.

This recipe is very straightforward and quick to make.  I hope you get to make some the next time you are looking for a fabulous side dish.  Enjoy!



Yield: 8-10

Carrots In Parsley Butter

Carrots in Parsley Butter, a simple side dish, yet rich in color and flavorful. The carrots are cooked in salt, pepper, and a little bit of sugar and tossed in parsley and butter.
prep time: 15 MINScook time: 20 MINStotal time: 35 mins

INGREDIENTS:


  • 8-10 medium whole carrots, cut into 1-inch chunks
  • 2 cups water
  • 1 tablespoon sugar (or 1 teaspoon Trivia)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon coriander
  • 1/2 cup butter (or 1/2 cup fat free chicken stock)
  • 1 tablespoon chopped fresh parsley

INSTRUCTIONS


  1. In a large shallow dutch oven over medium-high heat, add carrots. Fill water to come halfway up the sides of the pan.
  2. Add sugar, salt, pepper, coriander. Bring to a boil. Boil for 15-20 minutes or until carrots are fork tender.
  3. Drain water and add butter and parsley. Add additional salt and pepper if necessary. Toss until carrots are well coated. Serve immediately.
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