These are the sweetest carrots I have ever eaten. Ever!
I think you’ll like them, too.
And the quick stove-top cooking is a wonderful thing on a busy week night.
The only thing I might change about this recipe is to add a little more crushed dried lavender. The carrots didn’t have the same intensity of lavender flavor as the Lavender Green Beans and Red Potatoes. The carrots were plenty salty, so I wouldn’t add more of the lavender salt, only the lavender.
The lavender flavor of the carrots in this recipe, using the French Lavender Salt, is very subtle – which might be the way you prefer it. Please let me (and other readers) know by commenting after you cook these how you like the lavender intensity.
Here’s the recipe for you to print and share. I listed this as three servings. It would probably be four servings if you can keep from sneaking bite after bite (after bite!) while standing at the stove before serving. (Not that I admit to any of that!)
- 3 large carrots, washed and sliced on the diagonal
- ¼ teaspoon French lavender salt
- 2 teaspoons butter
- ¼ cup water
- Place all ingredients in a small pot with lid.
- Heat on medium until simmering. Reduce heat to low and simmer until carrots are tender, about 10 minutes.
- Serve with additional crushed dried lavender (optional).
If you like cooked carrots, you’re going to love these! (And, maybe even if you don’t.)
Do you like carrots? Have you ever eaten carrots flavored with a hint of lavender?
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