How fun does this recipe sound? I mean, who hasn’t fantasized about eating ribbons?!
Admittedly, not me. But my cat has. Waffles (yes, that’s the name of one of my cats) loves Christmastime solely for the ribbons involved. He doesn’t eat them, but damn does he love chewing on them. So he would probably go apeshit over this recipe if I actually wanted to feed my cat carrot ribbons with rosemary butter. Fat chance that I’m going to let him eat off of my plate, though.
Whoops – *sigh*. Somehow I always make the conversation about my cats. Let’s get back to the food, shall we?
So carrot ribbons are pretty damn sweet. And carrot ribbons with rosemary butter are even better.
Originally I wanted to use spiralized carrots for this recipe (and when you make it, you totally can), but I don’t have a spiralizer at the moment. I chose not to let that stop me from recipe testing, though…and then I fell head over heels in love with carrot ribbons. Eventually I would like to get a vegetable spiralizer, but with numerous other more pressing purchases I’m saving up for, it’s on the back burner.
Making carrot ribbons is really quite simple. Maybe slightly more time-consuming that using a spiralizer, but the difference is very minimal.
You’ll need a vegetable peeler (This is the one I’ve got. I love it. Rust-free, inexpensive, and super sharp). Got one? Good. Now just use the vegetable peeler on the length of the carrot. You should get a long ribbon of carrot. (If you screwed this up, I really don’t know how I can help you. Sorry!) Repeat the process until you’ve got a bunch of carrot ribbons and you can’t peel the carrot anymore. I laid the carrot flat on the counter while I peeled it – much safer than holding it.
And then you’ve got all these lovely ribbons!
The next step is to steam the ribbons. If you don’t have a steamer basket…I’ve got another kitchen hack for you. I’m full of ’em.
To make an impromptu steamer set-up, just put a metal colander over a boiling pot of water. It doesn’t have to fit. My colander is gigantic and only the bottom 1/4 rests on the rim of the pot. I then put the lid of the pot over whatever I’m steaming in the colander to hold the steam in.
It’s not perfect, but it works!
Print
Carrot Ribbons in Rosemary Butter Sauce
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Category: Side dish
- Method: steamed
Description
You don’t need a spiralizer to make these lovely carrot ribbons with rosemary butter! This recipe is paleo, AIP, vegetarian, and Whole30 friendly.
Ingredients
- 3–4 large, straight carrots (to make about 2 cups of carrot ribbons)
- 1 Tbsp ghee or butter
- 1/2 tsp fresh rosemary, minced (or ¼ tsp dried rosemary, crushed)
- 1/2 tsp fresh parsley, minced (or ¼ tsp dried parsley flakes)
- 1/4 tsp salt
Instructions
- Thoroughly wash carrots. Lay one carrot flat on a counter or cutting board. Using a vegetable peeler, peel along the length of the carrot to create a ribbon. Repeat the process, rotating the carrot as necessary, until the carrot is too thin to peel. Repeat with the other carrots until you end up with about 2 heaping cups of carrot ribbons. (If you end up with extra ribbons…they make an excellent salad!)
- Fill a saucepan with 1 inch of water. Bring to a boil. Place carrot ribbons in a steamer basket (or metal colander) and place in the saucepan. Cover and steam for 3 minutes or until crisp-tender. Since the ribbons are so thin, it doesn’t take long to steam them! If they steam for too long, you’ll end up with carrot mash. If you spiralize the carrots, the steam time will increase since the noodles are thicker.
- Meanwhile, in a small bowl, combine the remaining ingredients. Add steamed carrots and toss to coat. Serve immediately.
Keywords: Carrot Ribbons in Rosemary Butter Sauce
