I don’t know about you but my family LOVES veggies. Especially when I sauté them in lots of yummy things like butter or duck fat.
These carrots are no exception.
This is pretty much my favorite way to prepare veggies and I do it a lot. From brussells sprouts to beets, I sauté everything.
When you have something like carrots or beets that naturally have quite a lot of sugar in them, this method works wonderfully to, sort of, caramelize or candy them as the natural sugars eek out and combine with the fat to make this delicious coating that you can’t help but love.
Any time I hear someone say they don’t care for a certain vegetable I usually think to myself, they need to try this method.
Even my children gobble up anything prepared in this method.
My 3 year devours her beets, my 9 year old and my husband fight over who gets the last brussell sprout. No joke, if you can’t get your kids to veggies with this method then you’re doomed and you may as well give up.
Not really…. but they are that good.
- 6-8 large carrots (about 1 per person), sliced thinly
- 4 tablespoons butter OR 2 tablespoons butter + 2 tablespoons duck fat
- sea salt to taste
- Place a medium skillet over medium heat and add the fat.
- Once your butter is melted add the carrots and toss to coat.
- Let cook slowly for about 10-15 minutes, turning every so often to keep from sticking to the pan.
- Sprinkle with salt.
- Once the carrots are soft and browned around the edges and sort of getting crispy, remove from heat and serve.
- Huckleberry Plum Pie - January 1, 2017
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- Steak Caesar Salad - June 8, 2016
