This is an excellent dish which I have served on Christmas Day for the last 2 years but it would be good any time of the year.
This week I made it for Tom and served it with grilled pork chops. Would be good with a store bought rotisserie chicken too.
The combination of lime, mint, Parmesan, parsley and pistachios is delicious!
Sauteed Carrots with Pistachios
(adapted from Fine Cooking Oct/Nov 2014)
1 lb. of thin carrots, about 15
Finely grated lime zest (all of one lime)
Lime juice (all of one lime)
1-4 drops of Sriracha or other hot sauce
1/4 cup salted pistachios, shelled and toasted, chopped
1/4 cup Parmesan cheese, grated
2 T. fresh chopped mint or 1 t. dried
Fresh parsley, chopped -- up to 1/4 cup -- as much as you like
2 T. unsalted butter or olive oil
a little water, about 3 T.
salt to taste, if needed
Peel and cut the tops and bottoms off the carrots.
They will caramelize as the pan gets dry. Takes another 3 to 4 minutes for the water to evaporate. But don't let them burn.
Add a little salt to the carrots before you take them off the heat-- just a pinch because the Parmesan is salty too.
While the carrots cook (or ahead of time), carefully toast the pistachios (don't let them burn) and roughly chop.
Prepare all of the other finishing ingredients --- the lime zest, chop the parsley, the mint. And mix them together in a small bowl.
When the carrots are done, take them off the heat, place them on a warm platter in a single layer. Then squeeze the lime juice over the carrots and add the few drops of hot sauce. Sprinkle the lime zest, the parsley, the mint, the Parmesan, and the pistachios across the top.
Serve while still hot. I put the platter back in the oven on a very low temperature to keep them warm while finishing the meat. The carrots are best when served warm.