Ingredients :
- 1 lb baby carrots
- 1/2 stick butter
- 2 serrano chiles; thin bias cut
- 1 lime; juiced
- 1/3 bundle cilantro; chiffonade
- 1 large pinch sugar
- 1 pinch salt
Method :
- Cover carrots with cold, salted water. Add a large pinch of sugar. Bring to a boil. Cook for 3 minutes. Drain.
- Melt butter in a medium sized saute pan. Add serrano peppers. Sweat 2 minutes. Add carrots, salt, cilantro, and lime juice. Toss.
- Variations; Vinegar, coconut oil, ginger, rosemary, coriander, raisins, parsley, paprika, shallots, habanero, bacon, jalapeño, celery, poblano, brown sugar, cayenne, crushed pepper flakes, beets, almonds, walnuts, coconut, cranberry, lemon, dill, mint, turmeric, tamarind, cumin
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