One of my best friends, Madison, and I used to live together in New York. We would sit on the couch for hours, binge watching Breaking Bad and eating snacks. Her go to snack was, and probably still is, carrots. I haven’t always loved carrots. They used to remind me of canned soup with extremely mushy vegetables tossed in. I don’t really know what has changed, but they’re now in my top 3 favorite vegetables (probably because they’re high in sugar..). This recipe is for you, Madison, and your love of carrots. *She would eat raw carrots…no butter or maple syrup. Hopefully she likes these too.
Serves 2 (1 if you’re Madison)
- 250g carrots, stems trimmed and carrots peeled
- 50g butter
- 2 tsp maple syrup, the higher the quality the better
- 2 springs thyme, leaves removed
- 1 tsp sea salt
- 1/8 cup flat leaf parsley, finely chopped
- 1/8 cup toasted pumpkin seeds (if you remember to buy them..)
- In a medium saucepan over low heat melt the butter.
- Add in fresh thyme, maple syrup and carrots.
- Keep the carrots moving by gently shaking the pan. This so they do not brown.
- After 4-6 minutes, or when the carrots reach your desired texture, add in your parsley and salt,toss to coat.
- Remove from the pan serve with fresh goats cheese.
*In a perfect world I would have also added some toasted pumpkin seeds the end…I forgot to buy them at the shop.