I prefer to eat carrots raw. The exceptions are when they are diced or julienned and cooked to make Fried Rice or Chowmein. However, if I don’t like something a particular way, it does not mean that I would not prepare it for loved ones and friends.
Over the holidays I found some local baby carrots at the market and decided to sauté them instead of roasting as one of the side dishes. The carrots were a hit, simple as they were. I think it’s because they looked so attractive – being small and with their green tops. We do with out eyes first.
If you can’t access baby carrots, you can still make this dish with regular-sized carrots, cut them into ½-inch strips or bite-size pieces.
INGREDIENTS
- 1 pound baby carrots, peeled and tops trimmed
- 1 tablespoon oil
- 2 tablespoons salted butter
- 1 tablespoon finely minced fresh thyme
- Finely minced hot pepper to taste
- 2 teaspoons grated fresh ginger
- ¼ teaspoon ground jeera (cumin)
- Salt to taste
- Chopped parsley to garnish (optional)
DIRECTIONS
- Bring a pot of water to a boil and add carrots. Cook for 3 minutes and drain well.
- Add oil and 1 tablespoon of butter to a frying pan and place on medium heat. When the butter melts and just begins to froth, add the thyme, pepper, ginger and cumin, season with salt then reduce heat and cook for 1 – 2 minutes until the mixture is fragrant.
- Turn heat up to medium and add carrots to the pan. Toss to coat the carrots with the aromatics and cook for 2 minutes.
- Add the remaining tablespoon of butter to the pan, let it melt and baste the carrots with the melted butter.
- Sprinkle with chopped parsley if using.
- Serve as a side dish.
NOTES
- If you want to sweeten the carrots, add 1 tablespoon of sugar to the boiling water before adding carrots.
- There should be no need to add more salt to the dish, but taste for seasoning (salt) and add if necessary.
