Buttered Carrots With Parsley Recipe

Ingredients

1 1/2 pounds (6 or 7 medium) carrots, scrubbed and peeled

Coarse salt

2 tablespoons unsalted butter

2 tablespoons roughly chopped flat-leaf parsley

Freshly ground pepper

Preparation

Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.

In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.