PEGGI'S BUTTER FRIED CARROTS

Peggi Anne Tebben

By
@cookiequeen

This may be a fairly simple recipe, but to someone just starting to cook, it could mean the difference between an ok first dinner party where you might serve carrots heated up in water & an ALRIGHT dinner party that people really like eating.

Any small thing you can do to a meal to enhance the flavor will be much more rewarding.
Hope you enjoy.


Featured Pinch Tips Video

Rating:
★★★★★ 7 votes
Comments:
Serves:
2 PEOPLE
Prep:
5 Min
Cook:
20 Min

Ingredients

1 pt
or can sliced carrots canned in water or the equivalent of fresh ones, sliced 1/2"- 3/4" thick
2 Tbsp
real butter, don't substitute
1/8 tsp
sugar
salt & pepper to taste

Step-By-Step

1DRAIN CARROTS WELL, IF USING CANNED CARROTS. IF USING FRESH, SLICE.

2MELT THE BUTTER IN SMALL CAST IRON SKILLET, IF YOU HAVE ONE.

3IF USING CANNED CARROTS:
PLACE CARROTS IN SKILLET ON MEDIUM HEAT & ADD A SMIDGEN OF SUGAR, ABOUT 1/8 tsp. DON'T MEASURE, JUST GUESS. SALT & PEPPER.

4CONTINUE COOKING & STIRRING UNTIL BUTTER IS ALMOST GONE. THEY WILL START BROWNING. THIS IS GOOD. IF THEY AREN'T BROWN, COOK A LITTLE LONGER. DON'T OVER STIR AS THEY WILL MUSH.

5IF USING FRESH CARROTS, DO STEPS 1, 2, 3 ABOVE, EXCEPT PLACE LID ON SKILLET TO STEAM THE CARROTS FOR THE FIRST 10 MINUTES. COOKING TIME WILL TAKE LONGER FOR FRESH. CONTINUE WITH STEP 4. WAIT TO ADD YOUR SEASONINGS TO CARROTS UNTIL THEY SOFTEN UP SOME, OR IT WILL JUST FALL OFF CARROTS & NOT ADHERE TO THEM.

About this Recipe

Course/Dish: Vegetables