Carrots Au Beurre. Recipe
**Carrots Au Beurre Recipe**
Carrots Au Beurre, also known as Buttered Carrots, is a classic French side dish that perfectly showcases the natural sweetness and vibrant color of carrots. This simple yet delicious recipe has been enjoyed for centuries and continues to be a popular choice for both family dinners and extravagant meals. A delightful combination of tender carrots and rich butter, Carrots Au Beurre adds a touch of elegance to any meal.
*History and Fun Facts:*
Carrots have been cultivated for over 2,000 years and were originally grown for their aromatic leaves rather than their roots. It was not until the 16th and 17th centuries that orange carrots as we know them today were developed in the Netherlands. The bright color of carrots is due to pigments called carotenoids, which also act as antioxidants and provide numerous health benefits.
Buttered vegetables, including carrots, have long been a staple in French cuisine. Butter is considered one of the cornerstones of French cooking and is frequently used to enhance the flavors of various dishes. The French have a deep appreciation for the natural taste of vegetables, and Carrots Au Beurre is a perfect example of how simple ingredients can be transformed into a delectable side dish.
- 1 pound of fresh carrots
- 4 tablespoons of unsalted butter
- Salt and pepper to taste
1. Start by preparing the carrots. Peel them and trim off the ends. Cut the carrots into quarters lengthwise, and then slice them into lengths of three inches.
2. In a large pot, bring water to a boil. Add a pinch of salt to the boiling water. Carefully place the carrot slices into the boiling water and cook until they are perfectly tender. This typically takes about 5-8 minutes, but the cooking time may vary slightly depending on the thickness of the carrots.
3. Once the carrots are tender, drain them from the water and transfer them to a large skillet.
4. Add the unsalted butter to the skillet with the carrots. The butter should be at room temperature to ensure it melts evenly.
5. Sprinkle salt and pepper over the carrots and butter, adjusting the amount to suit your taste preferences.
6. Gently stir the carrots and butter together to evenly coat the vegetables. Simmer the carrots over medium-low heat for a few minutes, being careful not to let the mixture come to a boil. Stir occasionally to prevent the butter from browning or burning.
7. After a few minutes, the carrots will be coated in a luscious butter glaze and heated through. Remove the skillet from the heat.
8. Serve the Carrots Au Beurre hot as a side dish to complement any main course. The smooth buttery texture and delicate sweetness of the carrots will surely impress everyone at the table.
*Similar Recipe Dishes:*
Carrots Au Beurre is just one variation of buttered vegetables that can be enjoyed. French beans, also known as haricots verts, can be prepared in a similar way. Follow the same steps as above, substituting fresh French green beans for the carrots. The result is a delightful side dish with a vibrant green color and a lovely buttery flavor.
Another popular buttered vegetable dish is Buttered Corn. Fresh or frozen corn kernels are simmered with butter, salt, and pepper to create a melt-in-your-mouth side dish that pairs perfectly with grilled meats or seafood.
In conclusion, Carrots Au Beurre is a classic French recipe that highlights the natural sweetness of carrots and the richness of butter. With its simple preparation and exquisite flavor, it is a versatile side dish that complements a wide range of main courses. Whether you are cooking for a special occasion or a casual family dinner, Carrots Au Beurre is sure to impress your guests with its elegant simplicity.