Recipe: Pan-fried winter carrots
This recipe works really well with frozen chopped parsley (blend parsley leaves in food processor, into freezer bag, use directly from frozen).
Servings: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 25-30 minutes
Ingredients
- 4 large or 6 medium carrots
- 2 tablespoons salted butter
- 2 tablespoons minced parsley (fresh or frozen)
- flakey finishing salt and freshly ground pepper (to taste)
Instructions
- Peel your carrots, cut off the ends and slice into 5-10mm slices on a heavy bias
- Heat the butter in a stainless steel pan over medium-high heat. When hot (the butter should be starting to fizz) add the carrot slices and a big pinch of sea salt.
- Cook for about 15-20 minutes, stirring as needed until the carrots are tender and starting to brown.
- Right before serving, add the parsley, mix it all together and serve right away.
- Season with additional pepper at the table if needed.
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