Carrots with lemon and Cilantro
Simple and delicious. Steamed carrots tossed with butter, lemon juice, fresh cilantro, flat-leaf parsley, sea salt and freshly ground black pepper.
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 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.