Pan Fried Sweet Carrots with Fresh Nutmeg
Steam carrots until just tender, about 10 minutes. In a cast-iron skillet or fry pan, over medium-high heat, melt butter. Add carrots and sauté until lightly browned on both sides, tossing and/or stirring frequently. Add a small amount of additional butter or oil if pan dries out.
Add sugar to pan and toss carrots until sugar is melted. Remove from heat; dust with nutmeg and salt to taste.
Fun Facts: Carrots were originally purple in color until decades of breeding changed them to pale white, then increasingly to bright orange. Carota is the Latin name for the wild ancestor of the carrot. It is perhaps derived from a Greek verb meaning to burn, in reference to its flaming color.
Recipe by, former PCC staff
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