Blanched and Buttered Carrots
serves 2-4
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6 medium carrots, cut into 1/2-inch slices
1 tablespoon unsalted butter, room temperature
salt and pepper
prep: 10 minutes
total: 15 minutes
pot
colander
large bowl
1. Bring a pot of water and 2 teaspoons of salt to a boil. Add the carrots to the boiling water and lower the heat so it's at a rolling boil, not a vigorous boil. Simmer the carrots until they're just tender in the center, 2-4 minutes.
2. Drain the carrots and let some of the water steam off. Toss the carrots in a large bowl with the butter, and season with salt and pepper to taste.
2. Drain the carrots and let some of the water steam off. Toss the carrots in a large bowl with the butter, and season with salt and pepper to taste.
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