Brown butter-glazed rainbow carrots
Ingredients
1kg whole rainbow carrots
4 tbsp butter, cubed
¼ cup packed brown sugar
NOMU Sea Salt and Black Pepper,to taste
Directions
Wash and peel the carrots, and trim the green tops to your desired length. If some carrots are thicker than others, cut the thicker ones in half lengthwise.
In a large skillet, cook the butter over medium heat, whisking frequently, until brown bits begin to form and the foaming has subsided, about 2-3 minutes. The butter will begin to darken and develop a delicious nutty smell.
Add the carrots to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the carrots are tender. Stir in the brown sugar and cook uncovered until the brown sugar thickens and coats the carrots. Season with salt and pepper to taste.
Ingredients
1kg whole rainbow carrots
4 tbsp butter, cubed
¼ cup packed brown sugar
NOMU Sea Salt and Black Pepper,to taste
Directions
Wash and peel the carrots, and trim the green tops to your desired length. If some carrots are thicker than others, cut the thicker ones in half lengthwise.
In a large skillet, cook the butter over medium heat, whisking frequently, until brown bits begin to form and the foaming has subsided, about 2-3 minutes. The butter will begin to darken and develop a delicious nutty smell.
Add the carrots to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the carrots are tender. Stir in the brown sugar and cook uncovered until the brown sugar thickens and coats the carrots. Season with salt and pepper to taste.
Ingredients
1kg whole rainbow carrots
4 tbsp butter, cubed
¼ cup packed brown sugar
NOMU Sea Salt and Black Pepper,to taste
Directions
Wash and peel the carrots, and trim the green tops to your desired length. If some carrots are thicker than others, cut the thicker ones in half lengthwise.
In a large skillet, cook the butter over medium heat, whisking frequently, until brown bits begin to form and the foaming has subsided, about 2-3 minutes. The butter will begin to darken and develop a delicious nutty smell.
Add the carrots to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the carrots are tender. Stir in the brown sugar and cook uncovered until the brown sugar thickens and coats the carrots. Season with salt and pepper to taste.
Ingredients
1kg whole rainbow carrots
4 tbsp butter, cubed
¼ cup packed brown sugar
NOMU Sea Salt and Black Pepper,to taste
Directions
Wash and peel the carrots, and trim the green tops to your desired length. If some carrots are thicker than others, cut the thicker ones in half lengthwise.
In a large skillet, cook the butter over medium heat, whisking frequently, until brown bits begin to form and the foaming has subsided, about 2-3 minutes. The butter will begin to darken and develop a delicious nutty smell.
Add the carrots to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the carrots are tender. Stir in the brown sugar and cook uncovered until the brown sugar thickens and coats the carrots. Season with salt and pepper to taste.
