Sometimes, I am a paragon of organization. Okay, make that occasionally. But speaking in blog terms, sometimes I have every recipe photographed, typed up, and ready to go the week before I post it. Then all I have to do is think of something fun to write in my intro, and we're good to go! Other weeks... like this one... I plan to share things with you that I haven't made yet, but plan to make in time to post them! That usually doesn't turn out so well for me. Like this poor carrot recipe. We were supposed to make them Monday. Then one way or another, it kept getting delayed... until here I am, finally, posting them at 9:00 at night after making them for dinner. Hey, it still counts, right??
Carrots with Sage and Lemon Butter (inspired by The English Kitchen)
1 pound of carrots, peeled and sliced
2 Tb butter
zest from 1 lemon
4-6 sage leaves, chopped
salt & pepper
Place carrots in a pot with lightly salted water, and bring to a boil. Cook till tender, but not mushy, about 5-8 minutes.
While your carrots are cooking, melt the butter in a small saucepan on medium-medium low heat, and add the lemon zest and sage. Let it simmer while the carrots cook, and be careful not to let it burn! A little bit of browning is fine. *Note: Marie crushes her sage and lemon zest together with a mortar and pestle, but I don't have one. If you do, go for it!*
When your carrots are done, drain them, and drizzle the butter mixture over them. Season with a bit of salt and pepper, and toss to coat all the carrots, then serve, garnished with a little more zest if you'd like :)
The buttery-ness of the... well, butter... I can't think of a better word than "buttery"... the brightness of lemon and savory-ness of sage, together with the sweet and tender carrot, this is a winner!! We all loved them. It may have butter, but it's still a vegetable! It counts!!