Big Wave Tomatoes had beautiful carrots for sale at the Farmer’s Market. I made a herbed butter to go with them.
Baby Carrots in Herb Butter
1 Pound baby carrot
6 Spring onions, bottom part
2 Table spoons butter
2 Tablespoons Extra Virgin Olive Oil
4 Garlic cloves
From my garden
1 Cup fresh basil leaves
1/2 Cup Italian parsley
1/2 Cup chopped green onions
Salt and Pepper
Blanch the carrots and onions until fork tender. Cool down in ice bath.
In a food processor, add oil, garlic, all the herbs and salt and pepper. Process until smooth like pesto.
In a sauté pan, melt the butter, add one cup of herb puree. Add the carrots and heat through. Serve
Save left over sauce to serve over steak or fish. Or mix with softened butter to make a compound butter.
