Total Time: 30 minutes
Serves: 4 as a side dish
For the carrots:
1 lb. jewel carrots, the smaller they are, the sweeter they taste
1 ½ tbsp. coconut oil
1 tbsp thai basil, minced
1 tbsp chives, minced
1/2-3/4 tspsea salt
fresh black pepper
1.If your carrots are teeny tiny, there is no need to slice them. If your carrots are more than 1 inch in diameter, slice them on a diagonal so you have smaller pieces. They will cook more quickly.
2. In a large sauté pan with a tight fitting lid, add the carrots and coconut oil.
3. Turn the heat to medium-low and cover, allowing a glaze of oil to form around the carrots.
4. Cook until fork-tender, about 5-10 minutes depending on the size. You can pull the lid off and check the temperature of the carrots to ensure they do not burn. The lid helps to keep the moisture intact.
5. Once the carrots are cooked, remove from the pan and toss with the herbs. Season gently with salt and pepper.
For the carrot tops:
All of the leafy greens from your carrots, trimmed of any thick stems
1 whole lemon
1 tsp extra virgin olive oil
1/2 tsp coarse sea salt
1. Heat a DRY cast iron pan (without any oil) over medium-high heat until the pan begins to lightly smoke.
2. Add in the carrot tops, turning every minute or so to char the greens evenly.
3. Once they are blackened and crispy, quickly squeeze ½ to 1 whole lemon over the greens. The pan will sizzle. 4. Remove the greens, drizzle with the olive oil and season with salt.
1. Place a small nest of greens in the center of the plate. Arrange a few carrots over top. Finish with a sprig of fresh basil or chive!
+ Good source of beta-carotene
+ Cancer protection
+ Good source of fiber
+ Rich in Potassium (Vitamin K)
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber.
Photo thanks to Roxxe NYC Photography.
This recipe is part of © 2013 The Earth Diet ™ All Rights Reserved