 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Found on bunch carrots from Siri Produce Inc. in Oregon. DON'T use those awful baby carrots from the grocery store. Whole carrots (small-medium sized) and organic are best. If the carrots are small leave whole but if they are medium-sized cut in half lengthwise. If your carrots are good quality they don't need to be peeled. Recipe adapted slightly. Ingredients:
2 bunches whole carrots, tops removed |
1/4 lb butter (1/2 cup butter although i used only 1/3 cup) |
2 tablespoons sugar (unbleached or raw) |
1 tablespoon fresh mint, chiffonade (*fresh* mint only!) |
salt and black pepper, to taste |
Directions:
1. Lightly steam the carrots in a steamer basket. Drain.
2. Wash out the pot, dry it with a towel then heat the pan on medium heat.
3. Add the butter and sugar until butter is melted and sugar has dissolved.
4. Add the carrots to the pan and cook until butter starts to brown, the carrots have a nutty fragrance and are fork tender.
5. Arrange the carrots on a serving platter.
6. Season with salt (we liked it with French grey sea salt) and cracked black pepper. Garnish with the mint. Serve immediately.
|
|