Garlic Carrots
This is a dish that everyone likes. I learned it when I was sixteen.
INGREDIENTS:
A bag of Carrots or how every many commensurate with how many you are going to serve
Water
1/2 stick of butter
Garlic Powder
Coarse Kosher Sea Salt
Fresh Ground Black Pepper
Medium to large sauce pan or pot
Optional: Fresh Parsley
COOKING INSTRUCTIONS:
Peel and slice two cups of carrots and place into an appropriately sized pan of water, with one tablespoon of sea salt. Use enough water to cover carrots completely. Cover, Heat and bring to boil. Reduce heat to a high simmer for 12 minutes. Cook carrots to desired doneness. I usually check with a tooth pick. Adjust cooking time appropriately.
When Carrots are done, turn off heat and drain Carrots. I drain them from the cooking pan using the lid to hold onto the Carrots. Replace lid and put back onto the cooling burner. Take 1/4 cup of real butter and throw it into the pot. Sprinkle the Carrots with 1 - 2 tablespoons of Garlic powder. You can adjust to your taste. Season with fresh cracked Pepper and gently toss. I usually don’t add salt since they cooked in salt and the butter has a saltiness to it. Replace lid and let sit until ready to serve.Toss one more time before serving. You can garnish with fresh chopped parsley.
Toss carrots one more time and serve.
I always make enough for left overs. They freeze and keep very well.