Carrots With Pistachios
cup unsalted butter
cup brown sugar
cup shelled unsalted pistachios
fresh thyme, picked from
and freshly ground pepper to
- Peel and slice carrots on the
bias (diagonally) into 1 inch
- Cook carrots uncovered in about
2" of boiling water until
they are nearly tender, about 15 minutes. Drain and season with salt
- Preheat oven to 350 F. Place
pistachios on an ungreased sheet
pan and roast for 8-10 minutes, or until golden brown.
- In a heavy skillet melt the
butter. Stir in the brown sugar
and stir over medium heat until sugar is melted. Add the cooked,
carrots and cook slowly until they are well glazed.
- Before serving, toss the
roasted pistachios in the glazed
carrots and garnish with fresh thyme.
A carrot (Daucus carota) is a root
vegetable that belongs to the family Apiaceae, and it is typically
orange in color with a woody texture. Carrots have a taproot, which is
a straight tapering root that grows vertically down and forms a center
from which other roots sprout.The wild ancestor of the carrot is the
wildflower Wild carrot.
Carrots originally came in purple, white and yellow colours. The now
synonymous orange carrot was developed in Holland as a tribute to
William I of Orange during the Dutch fight for independence from Spain
in the 16th century.
Carrots are often eaten raw, whole or shaved into salads for color, and
are often cooked in soups and stews. One can also make carrot cake. The
greens are not generally eaten in most cultures, but are edible. More...