Tuesday, January 9, 2007

Baby carrots with dill butter

I bought these pink and white baby carrots:

I peeled the carrots and cut them in half lengthwise. I heated up a pan with about 2 teaspoons of olive oil. When the pan was extremely hot, I threw in the carrots to sear them. I added a little salt and pepper and sauteed them until they were cooked through, which only took a few minutes. I tossed the carrots in a teaspoon of butter and chopped fresh dill and sprinkled fleur de sel over the top before serving.

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