Fried Carrots
Total time: 20 minutes
The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew. They were so good, I started frying them just a bit longer and eating them on their own. It caramelizes the sugars and turns them golden and sweet!
Ingredients:
- 2 - 3 medium carrots, 240gr, 8.5oz
- 1 tsp olive oil, 4.5gr, .16oz
- 2 tsp butter, 9gr, .33oz
- salt and pepper
Instructions:
- Peel and slice carrots into 1/4 inch thick (.65 cm) rounds.
- Heat butter and oil in a large nonstick skillet over medium heat.
- Add carrot slices in one layer. Let fry undisturbed for 8 - 10 minutes. Check one after 7 minutes to make certain they're not getting too brown.
- Using tongs, turn them over and fry the other side. They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing. Fry another 7 minutes then check again. The second side will brown faster than the first.
- When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
