Caramelized Butter Carrots

04 September 2015

(Serves 2-3)

Growing up I was never a fan of carrots. It was a good thing I had siblings that would take them off hands. Granted I didn’t mind the presence of carrots since I’ve always thought they made the dishes look beautiful with their vibrant orange-red color and the essence it left in the soups was delightful to savor so long as I didn’t need to consume the carrot itself. This however, changed after my husband introduced me to Caramelized Butter Carrots, a dish he had enjoyed at home many times through out the year prior to our marriage.

I think it’s a safe bet to say many of you are fans of butter right? My mother was a major butter fan thanks to the French colonization of Vietnam. Let’s just say she has instilled this love for butter in me as well. I suppose that’s why this dish just spoke to my heart. Simple and easy to prepare, and everything required for this dish is probably just sitting in your refrigerator as a standard stock! It makes for a great side dish anytime of the year.

Since this dish is so basic, flavored only by butter and salt, it is meant to promote the natural sweetness and taste of the carrot itself. So it is very important to use fresh carrots, not the frozen or pre-sliced bags. The better the carrot quality, the better the dish. I’m all for the convenience of not having to peel and slice or dice to shave some time from cooking but this is one of those instances where you can really tell the difference in the quality of the ingredients used.

1 lb carrots, peeled cut into _” slices (about 5 carrots)	1. In a medium saucepan, on medium high heat, boil the carrots covered for about 15 minutes. 2. Remove lid and increase to high heat, stirring occasionally. 3. Let all the water evaporate (about 13 minutes) and ensure the carrots are soft but not mushy.
2 cups of water
1 1/4 tsp salt	4. Add salt and butter to the saucepan, mixing to incorporate the butter into the carrots and to caramelize evenly (about 15 minutes).
2 tbsp butter
Parsley, minced (optional)	5. Plate and garnish with parsley. Serve immediately.