$2 Side: Pan Fried, Buttery Carrots

ng_carrots
Pennywise Platter is tomorrow!

Have you ever fought over the vegetables at your table? We have and it’s recipes like this that make me realize why. Simple to make, these carrots¬†are pan fried in butter or ghee until tender and sweet.¬† Sprinkled with a bit of parsley and sea salt, and it’s one delicious side.

And don’t feel guilty about using butter either! This “real food” has very important nutrients in it and it helps you absorb fat-soluable vitamins. I used these beautiful carrots from New Seasons that are purple rimmed and orange inside. It made for a beautiful presentation. It cost two dollars for a bunch, but if I had bought my usual five pound bag of carrots it would have been even cheaper to make!

This uses six carrots and is about four servings, but do keep in mind that the carrots shrink a bit as they cook, so four people just might end up fighting over the portions. My husband and I could easily eat two portions each.

Cost Analysis:

    Organic Purple Rimmed Carrots$.78
    Kerrygold Butter/Ghee: $.66- 1.32
    Organic Parsley: $.25

Total: $2.10, about $.50 cents per serving

Pan Fried Buttery Carrots Serves four

    4 large, or 6 medium carrots
    2-4 tablespoons butter or ghee
    a few tablespoons minced parsley
    sea salt and pepper

1-Peel or scrub carrots. Cut off the ends and slice into thin slices.

2-Heat the butter or ghee in a large pan over medium-high heat. When hot add the carrot slices and sprinkle with a bit of sea salt. Cook for about 15-20 minutes, stirring as needed until the carrots are tender, and even a bit browned.

3-Right before serving, add the parsley, give it a twirl in the pan, check if it needs any more salt and pepper and serve right away.

Enjoy!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. says

    Hi Kimi!
    I was making veggie soup from NT the other day, and Sally Fallon also said to peel the carrots. I noticed your recipe says to peel. Is there a reason that we should peel our carrots before we eat them?
    Thanks!
    Katie

  2. says

    Great, easy side Kimi! I went to pick up my fruit share at the local farm today and happen to see one lone bunch of carrots for sale, so I’m about to cook these up now. Thanks for the recipe!

  3. Kaylin says

    I started making carrots this way after reading about it in Nourishing Traditions and my family (who never cared for cooked carrots) absolutely LOVES them. I have to make a lot to feed all five of us because otherwise there’s either fighting or disappointment! I buy a lot more carrots than I used to just because of cooking them this way.

  4. Kaylin says

    One note, I usually cut mine in 1/4″ sticks. I like the way your purple ones look in coins though. It’s nice to have variety of shape. I’ve never done the parsley. I’ll have to try that!

    • KimiHarris says

      I remember that Sally has you cut into sticks. I always thought it was too much work, lol! Slicing them is a lot faster and easier to me. I also like it that I can get them pretty thin, and then they get nice and cooked through. But I am sure it would be wonderful both ways.

  5. says

    This looks so good! I love “red” carrots as we call them. I have a question about butter. I was reading this week about how pollutants are concentrated in butter. Is this only is store bought butter, or would buying organic cut down on that? I’d appreciate any advice. And right now, I don’t have a source for pastured butter. Is regular butter ok?

    • KimiHarris says

      Pastured butter is best since it contains nutrients that grain feed cow’s butter won’t have. Organic is second best, conventional third choice. The pesticides concentrate in fat, which is why conventional butter could have high amounts of pesticides in them. So, yes, organic is better.

      I think it would be better, if the budget was having a hard time stretching, to buy non-organic vegetables, and organic or pastured raised butter, since the butter would most likely have more pesticides in it. Hope that helps!

  6. Nicole D says

    This post came up on my feed just as I was struggling for dinner inspiration last night. I usually hate carrots, but these were amazing. (Though I skipped the parsley – didn’t have any.) Thank you so much for posting this!!

  7. says

    Yum, this looks delicious! I like making carrots, red skinned potatoes and onions with curry and coconut oil when I want a sweet serotonin boost, but I’ve never made carrots alone before — great idea! And I bet they are tasty with ghee.

    Thanks for the recipe!

    • Veronica says

      I always cook my carrots this way with coconut oil. The coconut oil adds such a sweetness to the carrots. Just add a little sea salt and you’ve got a quick, delicious and easy side dish. My son loves them.

  8. Lisa Imerman says

    Can someone tell me what is a good brand of Ghee and where to get it. I got some ghee a long time ago from a health food store (not sure what brand) and it has such as strong odor and matching taste, I could not tolerate it so I never bought Ghee again. I don’ t really like the flavor of the coconut ghee either as it has that “cultured” sour taste to it that I can detect.

    I need to do some dairy free cooking and would love a mild tasting ghee.

    I will have to try this carrot recipe.

    Lisa

  9. Magda says

    Lisa, I use Purity Farms ghee. It’s very buttery tasting and very mild. I buy it at the local market but you can find it online. Just a quick Google told me that vitacost.com is probably the best price out there. Amazon might be another good source.
    I made these yesterday with 4 carrots and wound up eating the whole thing myself! Sooo yummy. I ran out of ghee so I used butter and coconut oil (refined).

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