Equipment
Ingredients
Main
- 450 g carrots, whole baby carrots
- 1 salt, to taste
- 15 g unsalted butter
- ½ g ground cumin
- ½ black pepper, to taste
- 6 g fresh chervil, coarsely chopped
- 6 g fresh parsley, coarsely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 75 kcal
- Protein
- 1 g
- Carbohydrates
- 11 g
- Fat
- 3 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 177 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 8 mg
- Potassium
- 381 mg
- Calcium
- 44 mg
- Iron
- 0.6 mg
- Magnesium
- 16 mg
- Phosphorus
- 43 mg
- Zinc
- 0.3 mg
- Vitamin A
- 978 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 65 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.07 mg
- Niacin
- 1.1 mg
- Folate
- 26 mcg
- Water
- 103 g
Sources: USDA FoodData Central
Method
Remove the skin from the carrots using a peeler and trim the ends with a knife if preferred.
Place the carrots into a saucepan and fill with enough cold water to fully submerge them.
Add salt to the water and bring to a boil (100°C/212°F) over high heat.
Reduce the heat and simmer the carrots for 10 minutes until they are tender.
Pour the carrots into a colander to drain all the water thoroughly.
Return the carrots to the warm saucepan and add the butter, cumin, and black pepper.
Toss the carrots to coat them in the butter mixture, then stir in the chopped chervil or parsley.
Chef's Notes
- For the best texture, use baby carrots that are relatively uniform in size so they cook evenly.
- Don't overcook the carrots; they should be tender but still have a slight bite. Over-simmering can lead to mushy carrots.
- Taste the carrots after tossing with the butter and spices, and adjust salt, pepper, and cumin as needed. Cumin can be quite potent.
- If you don't have chervil or parsley, other tender herbs like dill or tarragon can offer a lovely, slightly different aromatic touch.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may become softer upon thawing.
Reheating: Reheat in a saucepan over low heat with a splash of water or in the microwave.
Troubleshooting
Carrots are mushy or breaking apart
Cause: Overcooked beyond the point of tenderness.
Fix: Cannot be fixed; serve as a rough mash instead.
Prevention: Begin checking carrot texture with a fork at the 8-minute mark.
Butter does not coat evenly
Cause: Carrots were not drained well enough, leaving excess water in the pan.
Fix: Return to low heat for 1 minute to evaporate excess moisture while tossing.
Prevention: Ensure carrots sit in the colander for at least 30 seconds before returning to the pan.
Cultural Context
While carrots are a global staple, this preparation highlights French culinary techniques, emphasizing simple, fresh ingredients enhanced by butter and herbs. It reflects a classic approach to elevating humble vegetables into elegant side dishes, often served alongside roasted meats or poultry in traditional French bistros.
