CARROTS WITH PISTACHIO-HERB BUTTER

By jarren

Ingredients

• 1/2 cup salted, roasted, shelled pistachios
• 1/2 cup lightly packed fresh flat-leaf
• parsley leaves
• 1 tbsp packed fresh mint leaves
• 2 oz (4 tbsp) 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
• FOR THE FINISH
• 2 tsp fresh lime juice; more as needed

Details

Servings 8

Preparation

Step 1

PREP (UP To 1 MONTH AHEAD):

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. 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.

UP TO 2 DAYS AHEAD:

Peel and cut the carrots into pieces about 2 inches long and 1/2 inch wide. Seal in a zip-top bag or other airtight container and refrigerate.

THAW (1 DAY AHEAD):

Thaw the butter in the refrigerator and the pistachios at room temperature.

FINISH (DAY OF):

Take the butter out of the refrigerator. 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.