"I hear people sometime say they don't like carrots, but all they have in mind are those insipid, boring, plain, boiled ones you get often served in pubs, schools or office kitchens. Add butter, sage and garlic and trust me, you won't think of them in the same way again!"
Ingredients
- from 350g to 750g of carrots
- 8g to 15g butter
- a bunch of sage or 4/6 leaves
- 1 or 2 garlic cloves
- salt and pepper
- grated Parmesan
Tools
- large saucepan (26/28cm) with lid
- wooden spoon
- good kitchen knife and chopping board
- potato peeler
Preparation
- Chop the large end of each carrot
- Peel off the exterior with the potato peeler
- Chop all the carrots in thin discs 1 to 3mm thick
- Wash the sage and peel the garlic cloves
- Put butter, sage and garlic in the pan
Cooking
- Put the pan on medium heat and melt the butter
- Brown slightly the garlic without burning the butter
- Add the carrots
- Cover with the lid
- Cook the carrots for at least 20 min checking every 5 min to make sure they are not getting too dry - you can add a bit of water so they continue steaming without burning
- When the carrots are fairly easy to break with the wooden spoon, add salt and pepper and stir well, then switch off - don't be hasty! Let them cook until soft!
Serving
- When on the plate grate the Parmesan generously on top
Tips
The most difficult part is chopping the carrots. It's really boring! Make sure you have a good, large kitchen knife with a plane blade. Chopping them with the wrong knife will take longer and drive you mad! Don't get too obsessed with making them all the same thickness, just avoid super-chunky ones and you'll be fine. The trick is to steam cook them in their own water, however if the heat is too high they will dry before cooking well and you will burn them. If needed, just reduce a bit the heat and/or add a bit of water to help. when in doubt, let them cook for a bit longer, they are very difficult to overcook.
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