Monday, August 6, 2012
Carrots need Butter
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.
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!