Description
You don't need a spiralizer to make these lovely carrot ribbons with rosemary butter! This gluten free side dish is super fast and plenty flavorful.
Ingredients
Scale
- 3-4 large, straight carrots (to make about 2 cups of carrot ribbons)
- 1 Tbsp ghee or butter
- 1/2 tsp fresh rosemary, minced (or 1/4 tsp dried rosemary, crushed)
- 1/2 tsp fresh parsley, minced (or 1/4 tsp dried parsley flakes)
- 1/4 tsp salt
Instructions
- Prep carrots. Wash the carrots and lay one carrot flat on a counter or cutting board. Using a vegetable peeler, peel along the length of the carrot to create a ribbon. Repeat the process, rotating the carrot as necessary, until the carrot is too thin to peel. Repeat with the other carrots until you end up with about 2 heaping cups of carrot ribbons. (If you end up with extra ribbons...they make an excellent salad!)
- Steam carrots. Fill a saucepan with 1 inch of water. Bring to a boil. Place carrot ribbons in a steamer basket (or metal colander) and place in the saucepan. Cover and steam for 3 minutes or until crisp-tender, tossing halfway through. Since the ribbons are so thin, it doesn't take long to steam them! If they steam for too long, you'll end up with carrot mash. If you spiralize the carrots, the steam time will increase since the noodles are thicker.
- Toss with butter and herbs. Meanwhile, in a small bowl, combine the remaining ingredients. Add steamed carrots and toss to coat. Serve immediately.
Notes
This recipe cooks fast; get your ingredients prepped in advance and don't walk away from the pot!
I like to toss the carrots halfway through cooking to prevent the carrots on the bottom of the colander/steamer from overcooking.
Don't want to steam them? I've gotten feedback that sautéing works just as well in a pinch!