Cooking Classics: Parsley-Butter Rainbow Carrots


Cooking Classics

The Technique

Parsley-Butter Rainbow Carrots

Simple meals that may be prepared with fresh produce available now need only a few basic items in order to highlight their flavor. Parsley-Butter Rainbow Carrots utilize a boiling technique in order to deliver a toothsome tender texture to this effortless side dish. They pair beautifully with other classic spring offerings such as corned beef featuring brisket with homemade mustard, Steamed Cabbage & red potatoes. First used medicinally, rainbow carrots are cultivated in a variety of colors such as purple, yellow, red & white just to name a few & add instant color to the plate. Learn how to make this good for you dish ideal for a variety of meal solutions all season long. 


Parsley-Butter Rainbow Carrots
makes 4 servings 

2 1/2 cups water
1 lb rainbow carrots, scraped, trimmed & sliced 1/4-inch thick
1 1/2 Tbsp butter
1 Tbsp chopped fresh parsley
1/4 tsp kosher salt
Freshly ground pepper

Bring the water & the carrots to a boil over Medium-High heat in 3-quart saucepan. Cook 10 minutes or until just fork tender. Drain. Return the carrots to the pan. Add the butter, the parsley, the salt & a bit of pepper. Allow the butter to melt for just a moment, then stir until combined. Taste & adjust the seasonings. Serve warm. 

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{testing notes}

How To Make Parsley-Butter Rainbow Carrots

Use a vegetable peeler to scrape the exterior of the carrots, then a freshly sharpened chef knife to remove the ends & slice them into 1/4-inch thick pieces. Place a damp kitchen towel under a wooden cutting board in order to stabilize it. 


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.


No. 1

Bring the water & the carrots to a boil over Medium-High heat in 3-quart saucepan. 


No. 2

Cook 10 minutes or until just fork tender. Drain. 


No. 3

 Return the carrots to the pan. Add the butter, the parsley, the salt & a bit of pepper. Allow the butter to melt for just a moment, then stir until combined. Taste & adjust the seasonings. Serve warm. 

The Tune
“Deep Feeling” Chuck Berry

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

One Response to Cooking Classics: Parsley-Butter Rainbow Carrots

  1. Betsy B. March 18, 2021 at 11:45 am #

    Great tips!