Servings: 8
Preheat:
Prep Time:
Source: Fine Cooking, Issue #131
Lime and pistachios add brightness and crunch to crisp-tender carrots. This recipe is designed so that you can do most of the work well in advance, making it perfect for a Thanksgiving or Christmas dinner. Then all you need to do is cook the carrots and toss them with their seasonings. See the Make-Ahead Tips for details.
Ingredients:
1/2 cup salted, roasted, shelled pistachios
1/2 cup lightly packed fresh flat-leaf parsley leaves
1 Tbs. packed fresh mint leaves
2 oz. (4 Tbs.) unsalted butter, softened
1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup)
1 tsp. packed finely grated lime zest
4 to 6 drops hot sauce, such as Sriracha
Kosher salt
3 lb. carrots, peeled and cut into pieces about 2 inches long and 1/2 inch wide.
2 tsp. fresh lime juice; more as needed
Directions:
Make the pistachio butter
Coarsely chop the pistachios in a food processor. Set aside half of the nuts. Pulse the remaining nuts until they are quite fine but not pasty. Add the parsley and mint, and pulse again until the herbs are finely chopped. Add the butter, cheese, zest, hot sauce, and 1 tsp. salt; pulse until well blended. If working ahead, scrape the butter onto plastic wrap, shape into a log, wrap, and freeze. Seal the reserved pistachios in a small zip-top freezer bag or other airtight container and freeze.
Cook and finish the carrots
Take the butter out of the refrigerator if made ahead. Combine the carrots and 1 tsp. salt in a 4-quart saucepan and add enough water to just cover. Cover the pan and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook to your liking, about 5 minutes for crisp-tender.
Reserve about 1/4 cup of the cooking water, drain the carrots, and then return them to the pan. Add the butter in pieces and toss to melt and coat the carrots. Add the lime juice and some of the reserved water, if necessary. Season to taste with salt and more lime juice. Serve topped with the reserved pistachios.
Make Ahead Tips
The butter can be made up to one month ahead and frozen (along with the reserved pistachios). Thaw the butter in the refrigerator for one day and the pistachios at room temperature.
The carrots can be peeled and cut up to two days ahead. Seal in a zip-top bag or other airtight container and refrigerate.