Buttered Carrots with Parsley
| 1-1/2 | pounds (6-7 medium) carrots, scrubbed |
| Salt |
| 2 | tablespoons unsalted butter |
| 2 | tablespoons chopped Italian parsley |
| Black pepper |
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Cut the carrots into 3x1/2x1/8-inch juliennes. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2-1/2 minutes. Transfer to a colander; rinse under cold water and set aside. In a large skillet, set over medium heat, melt the butter. Add the blanched carrots and toss in the butter to coat. Cook carrots until tender, 5-7 minutes. Stir in the parsley; season with salt and pepper. Serves 4 to 6.
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