2 cups water
½ cup dry polenta
Pinch of salt
½ cup grated parmesan
2 medium carrots
3 tablespoons butter, divided
1 garlic clove, minced
1 to 2 teaspoons berbere spice blend
Salt, as needed (see note)
Zest from half a lemon (see note)
Parsley, minced
Toasted Pistachios, chopped
I didn’t mention lemon zest in the video. This was a late addition to the recipe but one not to miss.
Find it online: https://naturallyella.com/butter-braised-carrots/