I seem to have an over abundance of carrots! They’ve been coming in my weekly Plan Box now for maybe three weeks straight. One of my crisper drawers is literally FULL of carrots! Time to get creative! Here is the first of many deelish carrot recipes. More to come…..
French Carrots ala Lisa:
I call these French because of the butter and wine…. isn’t it the French that believe everything tastes better with butter and wine? Julia Child maybe? I”ll have to find the reference. Regardless, these carrots are delicious, easy and bright – they keep their lovely orange-y colour and add punch to your dinner plate.
- 5-6 medium sized carrots
- 2 tbsp butter or replacement
- 1 tbsp good quality extra virgin olive oil
- 2 tbsp dry white wine (optional)
- sea salt and cracked black pepper
- chopped fresh parsley
- kettle with hot water
Cut carrots how you like. I like mine either in sticks or cut in half lengthwise and then cut again on a diagonal. Then again, sometimes I like them cut into pretty little coins. However you cut them is fine.
Heat butter and oil in saute pan, place carrots in pan and toss to coat. Turn heat to medium, add about 1/4 cup of the hot water from kettle and wine if using. Simmer and watch. As the water evaporates, add more a bit at a time. You have to keep your eye on these as they will burn if the water completely runs out. continue to cook uncovered for about 7-10 minutes. Carrots should still be crisp tender…. and oh so yummy! This is one of my favorite ways to prepare carrots – and my son gobbles them up like this! And not to worry…. the alcohol from the wine will have evaporated itself away. No worries.
Sprinkle with parsley before serving.