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Tuesday, August 7, 2018

Parmesan Carrots with Lemon-Parsley Dressing


Servings 4

Prep Time: 20 mins
Cook Time: 14 mins
Steaming and sautéing the carrots in the same pan is the time-saving trick to making them tender and beautifully glazed.

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

Yield: about 1/2 cup

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.

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