Dilly Buttered Carrots And Rotini Recipes

ITALIAN CARROTS

Steps:

• Lay the unpeeled carrots in a flat pan or dish such as a standard 9×13-inch casserole dish and cover with ice water. Soak for 30 minutes.
• Place a medium pot of water on to boil and once boiling, add the 2 teaspoons of kosher salt.
• Drain the carrots and place into the boiling water and boil 10-15 minutes. They should be partially cooked and a little crisp. Ours took just ten minutes.
• Remove with tongs or a large spider strainer to the pan they soaked in and cool until they can be handled. Once cool enough, just rub your fingers down each one and the skin peels right off.
• Trim off and discard the ends and then cut each carrot into ¼ inch slices cut on the bias.
• In a large skillet over medium heat, melt butter and add carrots and sauté for five minutes.
• With the heat still on medium, add the Crème Fraiche one tablespoon at a time and stir before each addition. As the carrots cook, they will absorb each addition of the Crème Fraiche and form a creamy sauce.
• Remove from heat and stir in the dill, capers, salt and pepper and serve.

CARROTS IN DILL BUTTER

Steps:

• In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

BABY CARROTS WITH DILL BUTTER

Steps:

• Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

GARLICKY, BUTTERED CARROTS

Steps:

• Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.) Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter. Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)
• Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.