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.
1 lb (450 g) tender baby carrots
2 tablespoons butter
salt and pepper
1 tablespoon Italian parsley, finely chopped
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.
Sauté for about 1 to 2 minutes. Top with the parsley. Serve warm.