Carrots With Crispy Shallot Butter

Carrots With Crispy Shallot Butter.jpg

Uh-oh, I’m out of chives! I’ve had mixed luck growing them in my Aerogarden because for some reason, they don’t always germinate. I had some leftover carrots from a sheet pan supper, and I wanted a quick and easy way to prepare them for dinner. Carrots With Chive Butter is my go-to for that, but no chives. Roasting was out, as the oven was full of cookies (I know, don’t you feel sorry for me?) Scrounging around, I found a shallot that was in decent shape and a little young parsley in the Aerogarden, but not much else. Here’s what I came up with (printer-friendly version at the bottom of this page):

Ingredients:

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4 large carrots

1 large shallot

2 Tbsp butter

1 large sprig parsley

Preparation:

1.) Prep all the produce before beginning to cook. Wash and peel the carrots. Slice them about ½” thick and place in a steamer basket in a saucepan with about ½” of water. I’m fond of crinkle-cut but straight is fine. Mince the shallot. Chop the parsley.

2.) Melt the butter in a small pan over medium heat. When the butter begins to bubble and foam, add the shallots. Cook, stirring frequently, until shallots are golden brown. Remove from heat; keep warm.

3.) Meanwhile, cover the carrot pan and bring to a boil. Cook about 5 minutes, until just fork-tender. Transfer the carrots to a serving dish. Pour the shallot butter over the carrots and stir gently. Serve hot.

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Carrots With Crispy Shallot Butter


Ingredients


4 large carrots
1 large shallot
2 Tbsp butter
1 large sprig parsley

Directions


1.) Prep all the produce before beginning to cook. Wash and peel the carrots. Slice them about ½” thick and place in a steamer basket in a saucepan with about ½” of water. Mince the shallot. Chop the parsley.
2.) Melt the butter in a small pan over medium heat. When the butter begins to bubble and foam, add the shallots. Cook, stirring frequently, until shallots are golden brown. Remove from heat; keep warm.
3.) Meanwhile, cover the carrot pan and bring to a boil. Cook about 5 minutes, until just fork-tender. Transfer the carrots to a serving dish. Pour the shallot butter over the carrots and stir gently. Serve hot.

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