I whipped this butter up a month ago and after making a batch of these carrots I stashed it in the freezer. Today I made another batch to serve 2 people, and next week I could use what remains of the butter to serve at least 8. After making the butter all you have to do it cook the carrots, in small or large batches. This is a terrific semi-make-ahead side dish.
The herb butter can be made well in advance which, if you’re a good planner, makes this a super simple side dish to serve at a holiday meal or on a busy weeknight. I stored mine in the freezer for over a month and it was still great.
In addition to making the butter ahead you can prep the carrots up to two days in advance and store them in the fridge. That makes finishing these a breeze, taking no more than 15 minutes.
I personally loved the flavors, but my husband wasn’t crazy about the combination of herbs and pistachio. I’m still going to recommend this dish, though. I found the flavors to be a nice change from the typical flavors in cooked carrots. There is a slight bit of heat thanks to the hot sauce. The crunch of the chopped pistachios on top is really nice and adds great texture contrast. The herbs brighten things up, instead of weighing them down like brown sugar and butter do.
After cooking the carrots you drain the water, reserving some of it, and return the carrots to the pot. Then you add in your desired amount of butter and some of the water to make a sauce. The original recipe uses all of the butter for 3 pounds of carrots, but I used less and it was fine. Add less than you think you need, stir with a little water (less is more here as well) taste and add more butter if you desire. You may also want to season with salt. Once in their serving dish sprinkle with the reserved pistachios.
Carrots in Pistachio Herb Butter
From Fine Cooking
- 1/2 cup salted, roasted, shelled pistachios
- 1/2 cup lightly packed fresh flat-leaf parsley leaves
- 1 tablespoon packed fresh mint leaves
- 1/2 stick (4 tablespoons) unsalted butter, softened
- 1/2 ounce finely grated Parmigiano-Reggiano (1/2 cup)
- 1 teaspoon finely grated lime zest
- 4 to 6 drops Sriracha
- Kosher salt
- Carrots, peeled and cut into pieces about 2 inches long and 1/2 inch wide (1 pound serves 2-4. 3 pounds serves 6-10)
Make the Butter
- Coarsely chop the pistachios in a food processor. Set aside half of the nuts. Pulse the remaining nuts until they are very 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, wrap in foil or parchment and freeze. Seal the reserved pistachios in a small zip-top freezer bag or other airtight container and freeze.
Make the Carrots
- Put the carrots in a pot, add enough water to just cover them, and add a pinch of salt.
- Bring to a boil, cover, then reduce to a simmer and cook for 4-5 minutes until desired tenderness.
- Drain carrots, reserving 1/4 cup of the water. Return to the pot and add butter (a chunk at a time adding a little water as you stir) until carrots are coated to your liking. Taste and season with salt if needed.
- Transfer to a serving dish and sprinkle with reserved pistachios.