Monday, August 6, 2012

Carrots need Butter



Our "potager" (kitchen garden) is spoiling us this year - not only are the tomatoes ripening almost faster than we can eat them, we also have plenty of herbs and salads. And now carrots. Many carrots. Some I peel and chop and freeze for winter soups but for tonight I peeled some that I am going to prepare as a side dish to some roasted chicken.
Years ago I used to cook carrots as our mothers used to - in plenty of water to which a pinch of salt and a pinch of sugar was added. Cooked them until soft - and bland.
Then I read an article by one of my favorite cooks Lea Linster who taught me that carrots need butter but not water or just a few drops to be precise. I have never looked back and this is how I always cook my carrots now:
Peel and cut carrots diagonally, then very finely slice a clove of garlic.

 Melt a generous dollop of butter, add the carrots and garlic slices, a pinch or two of kosher salt plus a little slug of water. Put lid on pan and let simmer over moderate heat for about 15 minutes, stirring once in a while.

When cooked nicely al dente add a few turns of the pepper mill and plenty of freshly chopped Italian (flat leaf) parsley. Simple but delicious!

9 comments:

  1. Love carrots this way..I think I smell them even, all the way in the USA!!!

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  2. This carrots sound wonderful. I agree, they need butter :)

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  3. The perfect way to cook carrots, yum yum. Have a good week. Diane

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  4. We Italians tend to overcook vegetables. Al dente are much nicer.
    This is a simple and great recipe for carrots.

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  5. exactly the way i make them! this turns carrot haters into carrot lovers!

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  6. This post brings back fond memories, I learned this fashion of carrot cooking from the first Vegetarian I ever knew, Jean who was one of my Mom's best friends and as my Mom lived by motto she thought I needed an alternative way to doing things in the kitchen...between her Mom (my Gramma's best friend)and her I'd learn many a trick in the kitchen...if I'd try to suggest anything my Mom would giggle and say 'you've been with Jean and Mrs Cooney again haven't you' while steadily filling her pot to the brim. beautiful photos by the way.

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  7. Ah the simplicity of fresh carrots. It took me a while to learn a bit butter and whole lot less cooking makes for delicious carrots. Congratulations on your bounty. Enjoy:) I sadly didn't grow carrots this year but thankfully a few of my kind neighbors did:)

    Thanks for sharing...

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  8. Lovely carrots at their best, love them with butter:) thanks for this Barbara, xx Ozlem

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  9. i just made these almost the same way today. i added a touch of sugar and used dill from my garden! yum!

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