I love carrots. And with the holidays upon us we can always use a good carrot dish. This one can be made three ways. You can choose the healthiest version and simply sauté in butter with a little sea salt… or sweeten it up by adding a little light brown sugar… or add sugar and the zest of an orange. All three ways are delicious!
I use a microplane to zest citrus. Just lightly scrape the skin till the white is exposed, then move to a new area. The orange part of the skin is full of essential oils that small and taste heavenly! The white underneath is bitter.
And of course I always finish with my favorite sea salt! Maldon Sea Salt comes form England and has a clean taste because it contains no iodine to make it bitter.
The Recipe: Serves 6-8
Carrots: Serves 6
18 large carrots, peeled and sliced diagonally, ¼ inch thick
2-3 T Butter
Sea Salt and Freshly ground pepper
Brown sugar, optional and to taste
Zest of one orange (optional)
Melt butter in pan on medium heat. (I love my ceramic non toxic non stick pan, like this) Use enough butter to lightly coat carrots. Cook, stirring occasionally until carrots are soft. This will take about 15 minutes. If you are keeping it simple, add a little sea salt and pepper and serve. If you want to make the sweeter version, lightly salt and sprinkle with a little brown sugar, allow to melt and serve. If you want to really make it a tasty treat add some fresh orange zest! As much or little as you like, and sit back and wait for the raves!
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Post tags: side dish, holidays, vegetation, gluten free