Ingredients:
2 lbs carrots, peeled and sliced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons dill, chopped ( or flat-leaf parsley)
Directions:
Slice carrots on the diagonal in about 1/4 inch slices.
In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
Add dill or parsley. Season with salt and pepper to taste and serve.
Servings: 6
Time preparation: 5 min.
Time total: 15 min.