Carotine al Burro - Butter Sautéed Baby Carrots
* In a saucepan bring water to a boil. Add carrots and cook for about 5 minutes or until tender. Drain in a colander.
* In a skillet put butter 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.
* In a skillet put butter 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.
* 1 lb (450 gr) tender baby carrots
* 2 tablespoons butter
* salt and pepper
* 1 tablespoon Italian parsley, finely chopped
* 2 tablespoons butter
* salt and pepper
* 1 tablespoon Italian parsley, finely chopped