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.
- 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.
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