Sliced and steamed carrots are tossed with
butter, lemon juice, fresh cilantro, parsley, salt and freshly
ground black pepper.
Carrots with lemon
and Cilantro
1 to 1 1/4 pounds carrots, peeled, sliced
on diagonal
1 tablespoon butter, at room temperature
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh cilantro
1 teaspoon chopped Italian (flat-leaf) parsley
1/4 teaspoon kosher or sea salt
1/8 teaspoon freshly ground black pepper
- Put carrots in steaming basket, cover
and steam until tender, 18 to 20 minutes.
- Remove steaming basket and shake well
over sink to drain. Put carrots in serving bowl.
- Add remaining ingredients, and toss gently
to mix. Serve hot.
Makes 4 servings.
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