Kaye always bemoans the fact that her children won’t eat vegetables, but she usually either overcooks or undercooks them, with not even a flash of butter or olive oil, so it’s no wonder her kids run for the hills when she makes them. This is a simple, effective way to tart up a carrot.
- Yield: 4 Servings
- 8 carrots, cut into rounds
- sea salt
- good knob of unsalted butter
- ½ onion, finely chopped or grated
- ½ small bunch of flat-leaf parsley, finely chopped
- Place the carrots in a steamer basket and sprinkle with salt. Place over steaming water over a medium-high heat for 3–6 minutes, depending on how tender you like your carrots (test with the tip of a knife).
- When the carrots are cooked, remove the steamer basket from the heat and set aside, still covered.
- Pour away the water from the steamer base, place it over a low heat, and melt the butter in it. When the butter is just melted, add the onion and stir for 1 minute.
- Return the carrots to the pan, stir them with the onions, then throw in the parsley and serve.