Ingredients
1 lb baby carrots, peeled
1/2 C shelled roasted pistachios
6 T unsalted butter softened
salt
freshly ground pepper
Preparation
Steam carrots for 15 minutes or until tender. Grind pistachios in food processor, set aside 2 T. Cream butter until soft. Stir in pistachios and salt and pepper to taste. Leave at room temp. Transfer carrots to serving dish. Toss with butter and sprinkle with reserved pistachios.
