Pan-Steamed Carrots
By: Kevin Tu
Published: Thursday, December 10, 2009 - 3:25am

Ingredients




2 pounds Sliced Carrots
3 ounces butter
1 teaspoon chopped parsley
salt, as needed

ground black pepper, as needed

Preparation

1 Add about 1 in of salted water to a large pan and bring to a boil. add the carrotsto the water, adding more water if necessary to barely cover the carrots until they are fully cooked and tender to the bite, 5 to 6 minutes. 2 When done, drain excess water from the pan. Return the carrots to the heat, add the butter and parsley, and season with salt and pepper. stir or toss until the carrots are evenly coated and very hot serve immediately