Makes 4 to 6 servings. Difficulty
6 large carrots, peeled and thinly sliced into rounds 2 Tablespoons shallots, finely diced 2 Tablespoons unsalted butter 1/2 teaspoon fresh lemon juice Salt & freshly ground black pepper to taste 2 Tablespoons fresh Italian parsley, chopped
Blanch carrots in lightly salted water until crisp/tender (for 3-5 minutes). Drain and rinse to stop cooking process.
In a large skillet saute shallots in butter over medium heat until softened.
Add cooked carrots along with lemon juice. Season to taste with salt and freshly ground pepper.
Once carrots are warmed through, serve tossed with chopped fresh parsley.