Boiled Carrots
Gestoofde worteltjes is a beloved everyday Dutch accompaniment of young tender sweet carrots braised in salted water, glazed in farm butter, and finished with fresh curly parsley and grated nutmeg.
Ingredients
- • 600g fresh young Dutch carrots (bospeen), peeled and cut into batons
- • 30g unsalted Dutch farm butter
- • 1 tsp caster sugar
- • 1/2 tsp freshly grated whole nutmeg
- • 2 tbsp fresh curly parsley, finely chopped
- • Sea salt and freshly cracked black pepper
Preparation Steps
Trim the greens from the carrots, peel them lightly, and slice on the bias into uniform batons about 5cm long to ensure even cooking.
Place the carrot batons into a saucepan with just enough lightly salted water to barely cover them. Add the teaspoon of sugar to accentuate their natural sweetness, bring to a boil, then simmer over medium heat for 12 to 14 minutes until tender to the bite.
Drain off almost all the cooking liquid, leaving only a tablespoon in the bottom of the pan. Return the pan to low heat and add the butter, swirling continuously until it melts and emulsifies into a glossy glaze coating each carrot.
Season with sea salt, freshly cracked black pepper, and generous freshly grated nutmeg. Scatter the chopped curly parsley over the carrots, toss gently to coat, and serve immediately in a warm side dish.