Wednesday, July 7, 2010

Butter Steamed Carrots with Chives

I've debated putting up this recipe for a few months now. My concern was with my method of cooking the carrots, I use a microwave steamer bag. I've fallen in love with the ease of use and the great food that results in using them but I was embarrassed about posting a recipe using them. I think I felt it was somehow less honorable to use a steamer bag than a steamer basket. The end result is almost exactly the same, but with steamer bags there is virtually no clean-up and no guess work. 
Last night I pulled out one of the bags that I filled with carrots, butter and chives. I looked at how pretty they were and tasted how tender and flavorful they were and knew that I couldn't resist posting about them any longer.

  • The "petite" carrots I use can be found in many supermarkets.  Some even stock pre-peeled versions near bagged salad mixes.
  • I sometimes add a pinch of onion powder to the bag for a little more flavor.
  • Both Glade and Ziploc make steamer bags. I've used them both and love them both. They are usually found near plastic wrap, roasting bags and foil.
  • For sweet glazed carrots add 1 tablespoon brown sugar to bag and omit pepper and chives.

Butter Steamed Carrots with Chives

8oz petite or baby carrots, peeled
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chives
1 steamer bag

Place all ingredients in steamer bag and seal bag closed. Microwave for 4 minutes. Let contents of bag "rest" for 1-2 minutes. Serve warm.


Holly said...

We really like carrots and what a great variation on the typical. Into the recipe file it goes!

Kel said...

How easy and yummy! Thanks for the tips!

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