My new favorite Food Network Star & Cast-Iron Carrots with Curry
This may seem odd but when I ride the exercise bike, I watch cooking shows. Amy made these on today’s show. I fixed them for dinner to accompany Barry’s baked ham and parslied potatoes. They were delish!
Click on Cast-Iron Carrots for the direct link to Amy’s recipe or check out her entire menu @ Heartland Table.
Oh, I made half the batch but I'm including the recipe for four serving.
Cast-Iron Carrots with Curry Yield: 4 servings
Total Time: 35 min / Prep: 25 min / Cook: 10 min
Level:Easy
3 tablespoons coconut oil
2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon curry powder
¼ cup roughly chopped fresh cilantro
- Heat a large heavy skillet over medium-high heat and add the coconut oil. When hot, add the carrots in an even layer to maximize contact with the pan.
- Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes.
- Add the curry powder and mix to combine. Scatter the cilantro over the top and serve.
Recipe without photos . . .
Cast-Iron Carrots with Curry Yield: 4 servings
Total Time: 35 min / Prep: 25 min / Cook: 10 min
Level:Easy
3 tablespoons coconut oil
2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon curry powder
¼ cup roughly chopped fresh cilantro
- Heat a large heavy skillet over medium-high heat and add the coconut oil. When hot, add the carrots in an even layer to maximize contact with the pan.
- Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes.
- Add the curry powder and mix to combine. Scatter the cilantro over the top and serve.
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