Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
Butter Sautéed Baby Carrots
Carotine al Burro
Bring water to a boil in a saucepan. Add carrots and cook for about 5 minutes or until tender. Drain in a colander.
Put butter in a skillet and turn heat to medium. When the butter starts foaming, add carrots, salt, and pepper.
1 lb (450 g) tender baby carrots
2 tablespoons butter
salt and pepper
1 tablespoon Italian parsley, finely chopped
Sauté for about 1 to 2 minutes. Top with the parsley. Serve warm.
Butter Sautéed Baby Carrots are tender and full of taste. They represent an excellent side dish for any recipe of meat and fish. Baby carrots are first briefly boiled, then sautéed in butter to enhance their sweet flavor.