Blanched And Buttered Carrots With Garlic And Mixed Fresh Herbs Recipe

1. 1

   Bring 4 c. salted water to a boil for pasta.

2. 2

   Bring several qts salted water to boil in medium saucepan.

3. 3

   Peel carrots and cut into 1/4 inch dice.

4. 4

   Boil till tender but not mushy, about 5 min.

5. 5

   Drain and set aside.

6. 6

   Wash and pat dry herbs.

7. 7

   Leave smaller leaves whole; shred or possibly chop larger leaves.

8. 8

   Set aside.

9. 9

   Heat butter in large skillet.

10. 10

    When it foams, add in garlic and saute/fry over medium heat till golden brown, about 2 min.

11. 11

    Add in carrots and cook, stirring occasionally, till heated through, about 2 min.

12. 12

    Stir in herbs and 1 tsp.

13. 13

    salt.

14. 14

    While preparing sauce, cook and drain pasta, making sure some liquid still clings to noodles.

15. 15

    Toss warm pasta with carrot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.