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| Farmer's Market Carrots |
When I brought three beautiful bunches of carrots, purple, yellow, and orange, home from the farmer's market the other day I decided to saute the carrots in a heavy Le Creuset braising pan. This particular cooking technique is a favorite of mine and results in carrots that are far more flavorful than ordinary steamed carrots. The sea salt draws out some of the liquid from the carrots and they cook in their own juice. Don't be tempted to add water because it will only dilute the wonderful, rich flavor. The heavy lid of the Le Creuset braising pan helps retain the moisture and flavor in the pot. I think you will agree that the results are magnificent.
MY FAVORITE SAUTEED CARROTS
4 c. sliced carrots
1 - 2 T. grass-fed butter, ghee, or coconut oil
1 t. sea salt
Wash, peel, and slice carrots into the size and shape that you prefer.
Place butter, ghee or coconut oil in an enamel cast-iron skillet and heat over a medium flame. Add carrots and sea salt and stir. Reduce heat to low and cover carrots with a heavy lid. Cook over low heat until the vegetables are tender.
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| Sauteed Carrots |
beautiful carrots!! that's something you'll never find in a grocery store! how lovely it is to buy fresh food from local farmers where there is a variety! it makes cooking more fun when you have variety!
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