Rainbow Colored Carrots with Butter

Before the seventeenth century, carrots were predominantly purple, making orange carrots an upstart. White and black carrots also existed, as did yellow and red carrots; itis thought that orange carrots are the result of a cross between the two. These multicolored heirloom varieties are making a culinary comeback, finding their way to farmers’ markets and upscale supermarkets to satisfy this country’s appetite for the sweet and earthy root. This simple side of carrots blanched and coated in butter and stock can be made with any color carrot, including good old orange if that’s what you find in your crisper drawer.

Rainbow Colored Carrots Butter Parsley
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  1. 6–8 rainbow carrots, greens trimmed and carrots peeled
  2. Unsalted butter
  3. 1 tablespoon vegetable stock
  4. Kosher salt and freshly ground black pepper
  5. Chopped flat-leaf parsley, for garnish
  1. Bring a medium pot of salted water to a boil.
  2. Add the carrots and blanch until just fork-tender.
  3. Drain and pat dry with paper towel.
  4. Heat the butter in a large sauté pan over medium heat.
  5. Add the carrots and stock, and toss the carrots to coat.
  6. Cook 2–3 minutes, then season with salt and pepper.
  7. Transfer to a plate, garnish with parsley, and serve.
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