Danish Dishes: Parsley Carrots Recipe

So many of the traditional Danish dishes I've been making for my family come from an old-school cookbook from the 40's that I borrowed from my Grandmother. Wanting my own copy, I found one on eBay, and I have been delighted to recreate so many of the authentic recipes inside.

This Parsley  Carrots recipe is ridiculously simple. You don't need much to make it, but it is so delicious and beautiful, too!

To serve 6 generous portions, you'll need:

• 2-pound bag of fresh carrots
• 2 pats of butter
• 1 tablespoon fresh, diced parsley (1 tablespoon quality dried parsley will work in a pinch)
• Salt to taste

Start by peeling the carrots and chopping the ends off. Cut into thirds, then take each of those thirds and slice long-ways into strips. Some you'll have to cut 2 or three times. Others will already be rather skinny.

Heat a skillet to medium high and add 3/4 cup water. Bring this water to a boil, then add in the carrots. Cover and cook for 10-12 minutes, or until the carrots are tender, but firm. Drain the water, top with the butter, and sprinkle with the parsley and salt. Give it a good stir with a serving spoon just before serving and pour into a glass serving dish.

This is a great side for any occasion!