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Carrots with Shallots and Parsley

Ingredients

  • 1 pound carrots
  • 1 ½ tablespoons unsalted butter or olive oil
  • 2 tablespoon minced shallots
  • 3 tablespoons chopped Italian parsley
  • Salt and freshly ground black pepper

Instructions

  • Trim, and scrub or peel the carrots. Cut them into 4-inch lengths or so, depending on the size of the carrot you start with. Steam the carrot, covered, over boiling water until they just yield to the tip of a knife, 5 to 12 minutes, again depending on their size.
  • Melt the butter in a medium skillet. Add the minced shallot and cook until it begins to color, 3 to 4 minutes. Add the steamed well-drained carrots, and the chopped parsley. Toss and cook a few minutes more. Season with salt and pepper and serve.