carrot "spaghetti" with lemon thyme butter sauce

serves two

Like a good man, a good peeler is hard to find. I've had the same vegetable peeler (and man) for about 15 years now, and neither show any sign of becoming dull.

3 medium carrots (about 3.5 ounces/105 grams), scrubbed clean or outer layer peeled

few sprigs of fresh lemon thyme

1 teaspoon unsalted butter

sea salt and freshly ground pepper, to taste

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). 

Meanwhile, remove the leaves from the lemon thyme, discarding the stems, and roughly chop. Set aside.

Drain the water from the bowl, toss with butter and lemon thyme. Season with salt and pepper and serve.

Note: You can alternately cook the carrot strands in a pot of boiling water until "al dente".