Carrots with Pistachio Herb Butter

carrotsFive star carrots with great flavor! These are super easy to make ahead for a big dinner.  I made the compound butter the day before, and cooked the carrots in water early Thanksgiving morning.   Right as the kitchen got crazy with all the last minute dishes having to find room in the oven, I tossed the carrots into a sauté pan on top of the stove, added the compound butter, and warmed them up.  Score!!!!

  • 1/2 cup salted, roasted, shelled pistachios
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves
  • 1 tablespoon packed fresh mint leaves
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1 teaspoon packed finely grated lime zest
  • 4 to 6 drops hot sauce (I used Sriracha)
  • Kosher salt
  • 3 lb. carrots, peeled and cut into pieces about 2 inches long and 1/2 inch wide.
  • 2 tsp. fresh lime juice; more as needed
Make the pistachio butter

Coarsely chop the pistachios in a food processor. Set aside half of the nuts to use for garnish. Pulse the remaining nuts until they are quite fine but not pasty. Add the parsley and mint, and pulse again until the herbs are finely chopped. Add the butter, cheese, zest, hot sauce, and 1/2 teaspoon salt; pulse until well blended.  Scrape the butter into a small container and refrigerate until you’re ready to finish the carrots.

Cook and finish the carrots

Combine the carrots and 1 teaspoon salt in a 4-quart saucepan and add enough water to just cover. Cover the pan and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook to your liking, about 5 minutes for crisp-tender.   Reserve 1/4 cup of the cooking water.  Refresh in ice water if you’re making these ahead of time.

Just before serving, return the carrots to the sauté pan. Add the butter in pieces and toss to melt and coat the carrots. Add the lime juice and some of the reserved water, if necessary. Season to taste with salt and more lime juice. Serve topped with the reserved pistachios.

From Fine Cooking, Issue 131

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