I'm not even sure I can call this a recipe - it's so simple. But I love carrots in this way, so I wanted to share in this quick and simple recipe. They're part of my 'How to make a Roast Beef Dinner step-by-step timeplan' post:
You can get the full roast dinner recipe there.
Let's start with the butter-pepper thing. You might think I'm going to tell you to use unsalted butter with a pinch of salt and black pepper? But no. Salted butter all the way (personally I use Kerrygold). No salt required. As for the pepper, it HAS to be white pepper. Melted salted butter with white pepper is just so delicious on carrots. I've been serving them that way for many many years - all thanks to my dad.
My dad's carrots are peeled, chopped and boiled. Once tender, he drains them and uses a knife to roughly cut them into tiny pieces - cutting them against the side of the pan (so you might not want to use your good pan for this!). You could use a potato masher, but having the extra texture from using a knife makes all the difference. The chopped carrots then get a good blob of salted butter and a good pinch of white pepper thrown in. Stir together and serve. SOOOO delicious!
I also top boiled whole chantenay carrots in the butter-white-pepper combo. My kids prefer whole carrots, and they do look prettier on the plate than smushed up carrots, which is why I've gone for that in the photos.
Leave them whole or smush them up. I've included both options in the recipe. Which one do you like best?
The Simple Butter Pepper Carrots Recipe:
Simple Butter Pepper Carrots
- 10 ½ oz (300g) Chantenay carrots - , peeled
- 2 tbsp salted butter
- ¼ tsp white pepper
- Steamed carrots method: Fill a pan with 2 inches of water and bring to the boil. Place steam basket (or steamer insert) on top of the pan and place the carrots in the a steamer basket. Place a lid on the pan, turn the heat down to medium and simmer for 20 minutes until the carrots are tender.
- Boiled carrots method: Place the carrots in a pan and cover with cold water. Bring to the boil, then turn down the heat to a gently bubble and simmer for 20 minutes until the carrots are tender.
- Drain the carrots and top with the butter. Sprinkle on the white pepper and serve.
Mashed butter pepper carrots:Peel and roughly chop 10 ½ oz (300g) carrots. Cook in the same way as the chantenay carrots (steam or boil for 20 minutes). Drain, and then roughly chop them in the pan with a knife. Add the butter and white pepper and chop again to mix the butter and pepper into the carrots.
You can mash them with a potato masher if you prefer, but I like that you get more texture with this 'rough-chopped' version.
Alternative toppings for boiled or steam carrots:
- Bacon butter (2-3 strips cooked bacon, crumbled into 2 tbsp softened unsalted butter)
- Honey butter (1 tbsp honey mixed with 2 tbsp softened salted butter)
- Tarragon or dill butter (1 tbsp chopped fresh tarragon or dill, mixed with 2 tbsp softened salted butter)
Nutritional information is per serving.
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