Crushed Carrots Recipe - Cooking Index
Crushed Carrots Recipe - Cooking Index
| 6 lbs | 2724g / 96oz | Carrots - peeled, trimmed, (medium) |
| And cut into 1" dice | ||
| 1 cup | 198g / 7oz | Unsalted butter - divided |
| 1 1/2 tablespoons | 22ml | Sugar |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Thinly-sliced flat-leaf parsley |
Place the carrots in a large, heavy-bottomed saucepan. Add enough water to come up to the top of the carrots without covering them. Add three-fourths cup of the butter along with the sugar and salt to taste and place over medium-high heat. Bring to a simmer, then lower the heat and simmer for about 30 to 35 minutes or until very tender. Remove from the heat and drain well. (Carrots may be prepared up to this point a few hours before serving.)
When ready to serve, return the carrots to the saucepan. Add the remaining one-fourth cup butter and, using a fork, crush the butter into the carrots. Season with salt and pepper to taste and place over medium heat to warm through. Stir in the parsley and serve.
This recipe yields 4 servings.
Each serving: 465 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 46 grams fat; 29 grams saturated fat; 124 mg. cholesterol; 40 mg. sodium.
Source:
The Los Angeles Times, 09-24-2003
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