This theory* has been quite successful in raising Jon's food palate: He loves vegetables roasted, sauteed, stir-fried, or steamed...and preferably, not the traditional way. Broccoli, brussels sprouts, green beans, mushrooms, carrots. Try them all!
I have already posted the sautéed mushrooms, but today's recipe focuses on carrots. And FYI, I use the same steps with green beans. It doesn't matter if you steam or boil them as long as you don't overcook them. Delicious. Simple. Easy side dish. Enjoy!
*On a side note, and as a reality check, The above theory totally bombed with our other son Ben who hates them in all shapes and colors regardless of preparation.
Equipment:
3 or 5-qt Saucepan
Strainer or colander to drain carrots
Ingredients:
5-6 large carrots, peeled and sliced 1/4"
2 Tbls butter
1-2 tsp of dried basil
(1-2 Tbls of fresh basil chopped)
Lemon juice
Salt and pepper
Instructions:
1. Wash your hands.
2. Peel carrots
3. Slice them into 1/4" discs or rounds.
4. Combine water and 1 tsp salt in pan and bring to a boil.
(you can boil water/salt first or cover carrots with water, salt and bring to a boil)
5. Cook carrots for approx 2-4 minutes.
DO NOT OVERCOOK! They get mushy!
6. Check consistency of carrots midway.
7. Carrots should still have some firmness.
8. Drain carrots and return to saucepan.
9. Add butter and lemon juice.
10. Add salt and pepper.
11. Adjust flavor to your taste with more or less salt, pepper, lemon juice and/or butter.
That's all there was to it! Now try it with the green beans.
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