Carrots With Parsley Butter

By Rheanna Kish and The Test Kitchen

Tested till perfect

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Carrots With Parsley Butter

Carrots With Parsley Butter
Photography by Edward Pond

This recipe makes 12 servings

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Nutritional Info
Per each of 12 servings: about -
cal 4747 cal
pro 1 g1g pro
total fat 1 g1g total fat
sat. fat 1 g1g sat. fat
carb 7 g7g carb
fibre 2 g2g fibre
chol 5 mg5mg chol
sodium 324 mg324mg sodium
potassium 209 mg209mg potassium
% RDI: -
calcium 33 calcium
iron 33 iron
vit A 150150 vit A
vit C 88 vit C
folate 66 folate

More great recipes from this menu:

  • Preparation time: 20 minutes
  • Total time : 20 minutes

A simple vegetable is a satisfying side dish for this rich meal. If you can't find fresh mini carrots with tops and skins intact (instead of baby carrots, which are woody and tough), use regular-size carrots, peeled, halved crosswise and then lengthwise.

Ingredients

  • 3 lb mini carrots , peeled and halved3 lb mini carrots, peeled and halved
  • 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
  • 2 tbsp butter 2 tbsp butter
  • 1/4 tsp salt 1/4 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper

Preparation

In large shallow Dutch oven, bring to boil enough salted water to come 1/2 inch (1 cm) up side of pan. Add carrots; cover and cook until tender, 5 to 7 minutes. Drain and return to pot, reserving 1/3 cup of the cooking liquid.

Stir in parsley, butter, salt, pepper and reserved cooking liquid; cook, uncovered and stirring gently, until coated and almost no liquid remains, about 1 minute.

Source : Canadian Living Magazine: December 2011

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