Parmesan Carrots with Lemon-Parsley Dressing


Serves: 4

Steaming and sautéing the carrots in the same pan is the time-saving trick to making them tender and beautifully glazed.

Yield: about 1/2 cup
Prep Time:
Cook Time:
Total Time:

Ingredients:

1/2 cup water
1/4 cup chopped shallot
14 ounces medium carrots, cut diagonally into 1 1/2-in. pieces (about 2 1/2 cups)
2 tablespoons olive oil
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
2 teaspoons pine nuts, toasted
1/4 teaspoon black pepper
3 tablespoons shaved Parmesan cheese

Directions:

Combine 1/2 cup water, shallots, and carrots in a medium skillet over medium-high; bring to a boil. Reduce heat to low and simmer, partially covered, 6 minutes or until carrots are tender. Increase heat to medium-high and cook, uncovered, 4 minutes or until liquid evaporates. Add oil; cook 4 minutes or until carrots are lightly browned, stirring occasionally. Stir in parsley and remaining ingredients.

Source: cookinglight.com



Add Recipe to Cook'n



blog comments powered by Disqus