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+ servings

Buttered Carrots Blended With Caraway Seeds

by

Derek Farwagi

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Prep Time 5 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Mediterranean
Servings 2
Calories

Ingredients
  

  • 4 carrots (depending on how large they are and how hungry you are.
  • 1 tsp dried caraway seed
  • 1 tbsp unsalted butter

Instructions
 

  • Cut carrots into 1/4″ slices.
  • In a saucepan, bring a half cup of water to boil, add a pinch of salt and carrots.
  • Reduce heat to a brisk simmer and with the lid on cook the carrots for about 4 – 5 minutes. If you find that you are running low on water add a splash of water.
  • When the carrots are cooked but still crunchy remove them from the heat, quickly blend in a tablespoon of unsalted butter and then add the caraway seeds
  • On a medium flame toss the carrots for a minute or so to release the flavors then salt to taste and serve
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Notes

Variations
To add another layer of freshness and flavor add lemon or orange zest when you add the seeds to the butter but don’t over do it. No sense in overpowering the carrot’s natural sweetness and depending on the quantity you are making, start with half a teaspoon zest and work up from there.
A caraway and butter blend also work well with steamed bok choi, steamed cauliflower, baked endives or braised leeks.
Keyword carrots, mediterranean