Seared carrots. Heat a large cast-iron skillet over medium-high. Add olive oil and butter to pan; swirl to coat. Flip carrots and transfer to oven.
Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops). Heat a large skillet over medium heat. Add the oil, then the carrots. You can cook Seared carrots using 3 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Seared carrots
- It’s of Carrots.
- Prepare of Butter.
- Prepare of Salt & pepper.
Make the dipping sauce: Combine mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper flakes, and sesame oil in a small bowl, whisking until miso dissolves. Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find. Remove from the heat and crush with a mortar and.
Seared carrots instructions
- Slice carrots and boil them for 5 min.
- Rince immediately yo bring them back at ambiant temperature.
- Seat in a pan at medium temperature with lots of butter. Add some salt & Pepper.
These minimally cooked carrots have a fresh, naturally sweet flavor, so they require minimal seasoning. A sprinkle of kosher salt, freshly ground pepper, and perhaps a drizzle of melted butter are all it takes to dress these delicious, simply prepared carrots. What to serve with steamed carrots? They make a great side dish to any meat or fish. Versatile, healthy, and always delicious, carrots are one strong ally of mine, especially on busy weeknights.