Buttery Carrots Recipe
Buttery Carrots Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My mother made this recipe often when I was growing up. She got it from a friend who was a chef at a local restaurant my parents frequented. The onions really bring out the sweetness of the carrots. When I have carrots fresh from the garden, I don't even peel them, just scrub them well before cutting. For holiday buffets, I often double or triple this recipe —Mary Ellen Chambers, Lakewood, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 pounds medium carrots, halved crosswise and cut into strips
  • 2 medium onions, halved and thinly sliced
  • 1/2 cup butter, melted
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • Coarsely ground pepper, optional

Directions

Place 2 in. of water in a 6-qt. stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
Drain vegetables. Toss with remaining ingredients. Yield: 12 servings. (3/4 cup each).
Originally published as Buttery Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p159

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  • 3 pounds medium carrots, halved crosswise and cut into strips
  • 2 medium onions, halved and thinly sliced
  • 1/2 cup butter, melted
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • Coarsely ground pepper, optional
  1. Place 2 in. of water in a 6-qt. stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
  2. Drain vegetables. Toss with remaining ingredients. Yield: 12 servings. (3/4 cup each).
Originally published as Buttery Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p159

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