0:00
- Hey y'all, happy Easter.
0:05
I've got one more Easter recipe for y'all.
0:08
And you know Theresa is known for her little tricks.
0:12
Oh no, I did what you did that one time.
0:15
I didn't have the drawer.
0:17
I didn't have the drawer underneath it.
0:19
- [Staff] That is the most aggravating thing ever.
0:22
- Yes, 'cause I'd already dumped one drawer full.
0:25
- [Staff] I forget it all the time and-
0:26
- I forgot to put it back.
0:28
So I'm just gonna boil these until they're tender.
0:33
It's a easy, delicious recipe.
0:36
It's got honey in it, lemon juice,
0:38
lemon zest, and a little butter.
0:41
So when these get tender
0:43
and you see how thin we cut 'em,
0:46
in fact the original recipe tells you to
0:53
cook 'em, steam 'em, you know,
1:00
here, let me show you.
1:05
It tells you to cook 'em over boiling water in something
1:09
like this and just steam them.
1:11
But rather than do that,
1:15
I'd rather just go ahead and just cook 'em.
1:18
They're so nice and thin and it's not gonna take
1:23
I think originally the recipe said took like seven minutes
1:30
And along with the other ingredients, I'm gonna need about
1:33
a fourth of a cup of cilantro.
1:38
So that's gonna add a funky little flavor to it.
1:47
And this is proportioned out for
1:55
And I don't know that I have a pound, but we'll see.
1:59
So, ooh, that cilantro smells so good.
2:05
You know, look at that.
2:08
I wanna make sure all the water's out of them.
2:16
I'm gonna put 'em back on the stove, turn the eye back on,
2:22
and make sure all the water is cooked out of 'em.
2:27
So now I'm going transfer them to a bowl
2:32
and I'm gonna cut my eye off
2:34
before I stick my arm in the (indistinct).
2:39
And I possibly could do that today.
2:51
And so if you're having a crowd for Easter,
2:53
you definitely need to
2:57
double or triple this recipe.
2:59
All right, so I'm gonna drop in my butter
3:02
while those carrots are hot
3:12
Those look so pretty.
3:15
And I love using these fresh carrots.
3:21
I just love using these
3:22
and these are all organic,
3:25
so I know my family is getting the best
3:30
that I'm capable of feeding them.
3:38
Come on, melt butter.
3:40
All right, now I'm gonna put the zest
3:48
What did I do with the lemon juice?
3:49
Oh, it's right there.
3:50
See, I can't see the clear.
3:54
Oh. - [Staff] Oh, I'm scared.
3:55
- [Paula] I know, it will happen to you too, baby.
3:58
- [Staff] I know, sooner than later.
4:00
- Father time waits for no man.
4:09
Okay, so I'm going to do like two
4:18
Oh, I should have sprayed that, but I didn't.
4:23
So now I have to dig.
4:40
Okay, and now my one tablespoon, excuse me, I got to go
4:49
All right, so now all we have to do is stir in our cilantro
5:06
Peter Cottontail is gonna be so happy.
5:11
He's gonna be so happy when he sees this on the table.
5:30
All right, so I'm gonna taste it
5:32
and determine if it needs any salt or pepper.
5:35
I do think I'm gonna put some coarse ground pepper on it.
5:39
I can't remember if it even calls,
5:41
if the recipe even calls for salt and pepper.
5:46
All righty, y'all ready?
5:53
I really love fresh carrots.
6:08
Personally, I don't think I'm gonna salt these
6:11
because you got your tartness from your lemon juice
6:14
and the little sweetener from your honey.
6:16
I think it's perfect just like it is.
6:19
But that is up to you.
6:27
Hey, y'all, it's Paula Deen.
6:29
Now, if you enjoyed this video, be sure to like it
6:32
and click the subscribe button as well as the notification
6:36
and bell to be alerted when I post a video.
6:40
Love and Best Dishes Y'all.
