Wednesday, April 4, 2012

Sweet Buttered Carrots

Remember my friend's husband, that makes this amazing cauliflower? Well, he also made the most amazing carrots I've ever tasted. I'm normally not a fan of cooked carrots. I can eat them, but I don't love them. Until now. It's amazing how something so simple as a carrot can turn into such a fabulously tasty side dish! Cooking them with the butter really brings out the natural sweetness of the carrots- no sugar needed. My boys scarfed down the entire dish of carrots and were begging for more. In fact, I only served the cauliflower and carrots for dinner and we were all so full we had to go for a walk afterwards. Who knew veggies could be so satisfying and filling?

Carrots, grated
Small onion finely sliced
Butter, 2+ tablespoons
Salt & Pepper

If you grate the carrots and slice the onions by hand they will look much better as far as presentation and you'll feel more like a real chef, but I'm kind of lazy, so I cheated and used the food processor.

I used 4 carrots, one small onion (the size of a golf ball) and grated them both in the food processor. Next, saute butter in a saucepan over medium heat, I used about 3 tablespoons. The butter really adds the flavor here, so don't scrimp. I start with about two tablespoons, add the carrots and as they cook if they start to dry out I add more butter. You want them to be really moist. Sprinkle with salt and pepper and cover. Continue cooking covered until carrots are tender, 5 to 10 minutes. Print Friendly and PDF
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