Last Minute Carrots

"A very quick way of cooking carrots for when time is short! I have been using this recipe for 30years LOL. Edited to add: I now have a julienne peeler (like a potato peeler only it cuts nice slim sticks) and this recipe is ideal for cooking carrots shredded with it. :)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
10mins
Ingredients:
5
Serves:
4
Advertisement

ingredients

  • 4 carrots (peeled and coarsley grated or use a julienne peeler)
  • 1 tablespoon butter
  • 2 -3 tablespoons water
  • salt and pepper
  • finely chopped parsley, to serve (optional)
Advertisement

directions

  • In medium size saucepan melt butter with water and add salt and pepper.
  • Add the carrots, cover tightly and cook over high heat until steam forms, then slowly (lower heat) for 4-5minutes or until carrots are tender.
  • (young carrots will not need this long).
  • If desired add some finely chopped parsley before serving.
  • (There should be no liquid remaining in saucepan at the end of cooking Enjoy:).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Awesome recipe!!! I cooked this tonight and my husband (who does not like carrots, or most veggies) ate them! Even said they were good. Very easy to make and a good last minute veggie. I did not have fresh parsley, but added dried and it was very good.
     
  2. This was so good. I used margarine instead of butter, and they truned out wonderful! And so soft! Thanks!
     
  3. Exactly what I needed, quick carrots!! We were surprised at how good parsely was with carrots! never added it before to carrots. Very good nice simple recipe, and of course the butter made them perfect. Complimented our cod and rice pilaf dinner. Thanks for sharing.
     
  4. Quick & easy, for sure, & a subtle flavor that we enjoyed! I did take the tip from zama's review & added some dried cranberries, to dress them up, more than for any additional flavor (but that was nice, too)! [Made & reviewed in Healthy Choices ABC tag]
     
  5. these were so good, i considered eating the whole pan to myself. instead of 1 T butter, i used 1 t of olive oil and added dill weed and chives. whoa baby, talk about some good carrots. thanks a million jen!
     
Advertisement

Tweaks

  1. these were so good, i considered eating the whole pan to myself. instead of 1 T butter, i used 1 t of olive oil and added dill weed and chives. whoa baby, talk about some good carrots. thanks a million jen!
     
  2. Ok, I admit..I passed this one up because I figured without the raz-matazz of some other recipes this one couldn't measure up. Well, I was wrong! It's my new go-to carrot cooking method. I just slicked my baby carrots into thin rounds (1/8 inch thick or so) and my carrots were crisp tender and my kids just gobbled them up! I can't believe how easy this was...and tasty too! I used lemon pepper seasoning salt instead of parsley and that was a good flavor combo. I didn't have parsley. Thank you! I love simplicity.
     
  3. This was so good. I used margarine instead of butter, and they truned out wonderful! And so soft! Thanks!
     

RECIPE SUBMITTED BY

<p>?</p> 8724169"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes