Some times the simplest recipes are the best, especially when made with garden fresh ingredients!
Our garden is offering up plenty of goodies this time of year! One of our favourites are the ‘little finger’ carrots!
This year I made the mistake of planting them too close together… and as a result my son dug up what he named “Mommy Carrot, Daddy Carrot, and Octo-Carrot”… c’est la vie!
If you have carrots you are harvesting from your own garden that are tender, I find you do not even need to peel them before cooking – they are so delicious, and pretty looking just with the tops trimmed off and sliced lengthwise!
Browned butter adds a rich and nutty flavour to the sweet carrots, and is always a crowd pleaser!
1 Bunch of baby carrots – tops trimmed, sliced lengthwise
3 Tbsp Butter
3 Tbsp Water
Salt and Pepper to taste
Heat a Skillet with a lid on the stove at Med Heat. Once up to temperature add butter and melt. Let the butter sit and do it’s thing until it begins to change colour and turn a nice almond brown.
Add in sliced carrots and stir to loosen the browned bits of butter from the bottom of the pan. Saute in the butter for 2 mins.
Add 3 tbsp of water and cover to let steam. Steam for 3 mins or until carrots are fork tender.
Season with salt and pepper and serve with your favourite main or our Roasted Lemon-Ginger Chicken!
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