Brought to us by Jessica
4 lbs carrots
6 cups seltzer water (see tips)
1 teaspoon olive oil
1 stick butter, (8 tablespoons)
2 teaspoons brown sugar
1/2 tablespoon light molasses
3/4 teaspoon salt
2 tablespoons curly parlsey, finely chopped
6 cups seltzer water (see tips)
1 teaspoon olive oil
1 stick butter, (8 tablespoons)
2 teaspoons brown sugar
1/2 tablespoon light molasses
3/4 teaspoon salt
2 tablespoons curly parlsey, finely chopped
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Peel and cut the carrots on the bias into 2-inch slices using a vegetable carving knife (you don’t have to cut them this way; I just think it’s pretty).
In a pot, heat the olive oil. Add the carrots. Sauté for about 2 minutes. Add the sugar and molasses, salt, 6 tablespoons of butter and the carbonated water. Bring to a boil. Cover with a lid. Reduce to medium-heat and cook for about 40 minutes (until fork tender).
Drain the extra liquid (if any).
When you’re ready to serve, add the remaining butter and sprinkle some curly parsley.
Serves 8
Source: PhamFatale
