Yes, carrots. Yes, really good ones.
Really good carrots do exist, you know… just not in those waterlogged plastic bags of erroneously named “baby carrots.” These, my friends, are NOT really good carrots:
THESE are really good carrots:
To prepare really good carrots, start with garden fresh carrots which have been picked within the last day or two. Farm stands and grocery co-ops pride themselves on fresh veggies such as the carrots shown above – leave the plastic bags of old “baby” carrots at the supermarket for someone else, and head to your local farm stand. Tell them I sent you. 🙂
To prepare, wash your really good carrots really well, trim the tops and ends, and carefully slice in half the long way. Melt one tablespoon of real butter and one tablespoon of extra virgin olive oil together in a medium pan, and then place your carrots (cut side down) in the butter mixture. Cook without stirring over medium heat for 2 – 3 minutes, until bottoms of carrots begin to turn a pale golden color.
Add 2 tablespoons of water to the pan and immediately cover the pan with a tight fitting lid. Turn heat down to low and simmer/steam your carrots for 3 minutes.
Remove lid, and continue to cook carrots over low heat for an additional 5 minutes. There should be enough moisture in the pan to prevent the carrots from sticking; add an additional tablespoon or two of water as needed.
After 5 minutes have passed, allow the remaining water to evaporate and remove carrots from pan. Sprinkle with seasoning salt and enjoy!