What can you do when you wake up one day and find that 6 pounds of carrots have found their way into your fridge?
Well, you could make carrot muffins, carrot cake, and carrot soup, but that will only get you so far. What you need to do is eat straight carrot. I’m sorry, there is no other way.
But what’s wrong with carrots? They’re just not as glamorous as edamame or snap peas. Maybe it’s their bright orange color, or their eccentric shape. But let me tell you: carrots are the most underestimated inhabitants of your refrigerator.
Don’t mess with the carrot. Especially when it comes with this subtle yet flavorful tinge.
Sweet ‘n Buttery Carrots
A hint of buttery taste, a hint of sweet brown sugar, delivered on a soft and delicious carrot. The best of both worlds. Ah, I bet you didn’t think carrots could be absolutely divine.
- 10 large carrots
- 1 tbsp butter
- 1/4 cup brown sugar
Chop up the carrots at a nice angle.
Now boil ’em until they’re soft. This takes shorter than you’d expect, about 8 minutes.
Now toss in the butter and brown sugar. Stir around to melt them.
Delicious? Mmmphyeshmmmph. *gulp*
Are you in a veggie mood?
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