Carrots are a mainstay on any shopping list that I ever have, and my Mother thought if it said one cup of carrots then it should be at least two. I was not too sure about that as a child but now I could say I am in agreement. I sometimes think of carrots as a backdrop to so many recipes but simply served on their own, whether you go with the sweet way or the savory alternative they are always amazing. The butter and sugar will open your eyes and keeping carrots a little bit crunchy will enhance the experience.
- 1 lb. Carrots
- 1 1/2 T. Butter
- 1/2 C. Cold Water
- Pinch of Salt
- A Good Pinch of Sugar
- Chopped Parsley or Mint (for garnish)
- Cut off the tops and tips of carrots, scrub peel if needed.
- Cut into slices 1/3 inch thick (straight or on an angle) Leave very young carrots whole
- Put them in a saucepan with the water, butter, salt and sugar
- Bring to a boil, cover and cook gently until tender (the liquid should all have been absorbed into the carrots
- Shake the saucepan so the carrots become coated with the buttery glaze
- Serve in a hot vegetable dish or platter and sprinkle with the chopped parsley or mint
(Recipe from “Irish Traditional Cooking” by Darina Allen)
This is the week to celebrate “Root Vegetables” and this side dish of carrots is one of my contributions. There are a lot more ideas and recipes at www.awaytogarden.com for “Fall Fest 2010”.