Spicy Carrots

Name: Spicy Carrots
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb baby carrots; 1/2 stick butter; 2 serrano chiles; thin bias cut; 1 lime; juiced; 1/3 bundle cilantro; chiffonade; 1 large pinch sugar; 1 pinch salt

ChefDoogles @ChefDoogles

Chicago, IL

Spicy Carrots

ChefDoogles @ChefDoogles

Saved

Ingredients

4 servings

1 lbbaby carrots
1/2 stickbutter
2serrano chiles; thin bias cut
1lime; juiced
1/3 bundlecilantro; chiffonade
1large pinch sugar
1 pinchsalt

Saved

Steps

1

Cover carrots with cold, salted water. Add a large pinch of sugar. Bring to a boil. Cook for 3 minutes. Drain.
2

Melt butter in a medium sized saute pan. Add serrano peppers. Sweat 2 minutes. Add carrots, salt, cilantro, and lime juice. Toss.
3

Variations; Vinegar, coconut oil, ginger, rosemary, coriander, raisins, parsley, paprika, shallots, habanero, bacon, jalapeño, celery, poblano, brown sugar, cayenne, crushed pepper flakes, beets, almonds, walnuts, coconut, cranberry, lemon, dill, mint, turmeric, tamarind, cumin

Saved

Cooksnaps

Saved

ChefDoogles @ChefDoogles

on March 09, 2016 13:44

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience