I’m not even sure I can call this a recipe - it’s so simple. But I love carrots in this way, so I wanted to share in this quick and simple recipe. They’re part of my ‘How to make a Roast Beef Dinner step-by-step timeplan’ post: You can get the full roast dinner recipe there. Let’s start with the butter-pepper thing. You might think I’m going to tell you to use unsalted butter with a pinch of salt and black pepper? But no. Salted butter all the way (personally I use Kerrygold). No salt required. As for the pepper, it HAS to be white pepper. Melted salted butter with white pepper is just so delicious on carrots. I’ve been serving them that way for many many years - all thanks to my dad. My dad’s carrots are peeled, chopped and boiled. Once tender, he drains them and uses a knife to roughly cut them into tiny pieces - cutting them against the side of the pan (so you might not want to use your good pan for this!). You could use a potato masher, but having the extra texture from using a knife makes all the difference. The chopped carrots then get a good blob of salted butter and a good pinch of white pepper thrown in. Stir together and serve. SOOOO delicious! [optin-monster-shortcode id=“ygvlyjrf00ughhsc4qwp”] I also top boiled whole chantenay carrots in the butter-white-pepper combo. My kids prefer whole carrots, and they do look prettier on the plate than smushed up carrots, which is why I’ve gone for that in the photos.
Leave them whole or smush them up. I’ve included both options in the recipe. Which one do you like best?
The Simple Butter Pepper Carrots Recipe:
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