Veggies

Buttery Julienned Carrots

Carrots are the perfect side

Cooked, uncooked, hot, cold, shredded, chunked, sliced… oh, I could go on and on

But I won’t because I know you’re hungry…

For some buttery, crisp sauteed carrots that pair well with just about ANY main dish you serve

Wash and peel about 6-8 large carrots

I make this amount for a 4 person serving

Double, triple, quadruple depending upon the size of your hungry crowd (these go fast)

I have a veggie peeler that has a “matchstick” side

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You could also use a box grater or a mandoline to get the same results

Worse comes to worse, you slice ’em up real skinny with a sharp knife old school

Shred, shred. shred

Behold the great pile o’ julienned carrots

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Next up we will need 3 tablespoons of butter and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

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Get the butter melting over medium high heat

Add in the carrots

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Then the seasoning and give everyone a toss to make sure they are coated in the butter and spices

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Cook for 4-6 minutes until the carrots start to soften but they maintain some texture

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Serve them up and dig in!

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Enjoy!!!

Ingredients

 6-8 large carrots, washed, peeled and julienned

3 tablespoons butter

1 teaspoon each of kosher salt and ground black pepper

1 teaspoon each onion powder and garlic powder

Directions

Peel and julienne 6-8 large carrots.  Melt 3 tablespoons of butter over medium high heat Add the carrots in along with  1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder.  Give everyone a toss to make sure they are coated in the butter and spices

Cook for 4-6 minutes until the carrots start to soften but they maintain some texture Serve and dig in

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Architec Gripperwood Cutting Board

Precision Kitchenware Dual Julienne & Vegetable Peeler

Calphalon Nonstick Cookware

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