by Jennifer Perillo
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Jennifer Perillo's Notes:
Expand3 medium carrots (about 3.5 ounces/105 grams), scrubbed clean or outer layer peeled Ask a question about this ingredient
few springs of lemon thyme Ask a question about this ingredient
1 teaspoon unsalted butter Ask a question about this ingredient
Sea salt and freshly ground pepper, to taste Ask a question about this ingredient
Using a vegetable peeler, peel thin lengthwise strands from each carrot, stopping just before the core. Place in a glass microwave-safe bowl, add a few tablespoons of water, cover and cook on HIGH for 3 minutes, or until tender, but still toothsome (see Note).
Ask a question about this stepMeanwhile, remove the leaves from the lemon thyme, discarding the stems, and roughly chop. Set aside.
Ask a question about this stepDrain the water from the bowl, toss with butter and lemon thyme. Season with salt and pepper and serve.
Ask a question about this stepNotes: You can alternately cook the carrot strands in a pot of boiling water until "al dente". Also if lemon thyme is unavailable or not in season, you can swap in regular thyme and add freshly grated lemon zest, or just use whatever favorite fresh herbs you have available to put your own spin on this easy side dish.
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