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Julienned Carrots Recipe

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This recipe for Julienned Carrots, by , is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Melinda Hinkson

Category:
Category:

Ingredients:  
Ingredients:  
1 pound large carrots, ends trimmed and peeled
1 1/2 tablespoons unsalted butter
2 teaspoons fresh herbs, chopped fresh parsley, etc.

Directions:
Directions:
Prepare an ice water bath, fill a large bowl with water and ice. Set aside.
On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces.
Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.
When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.
Remove from the heat, sprinkle with the herbs or parsley and serve immediately.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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