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

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
Next up we will need 3 tablespoons of butter and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder
Get the butter melting over medium high heat
Add in the carrots
Then the seasoning and 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 them up and dig in!
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
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Great idea. 💐