Easy Stovetop Basted Carrots Recipe
What are Basted Carrots?
You may recall another post on Carrots Vichy a few months ago. Basting carrots look similar to Carrots Vichy; however, they’re different- taste and all.
Basting is a cooking method that involves moistening a liquid. I’ve used butter to cook these delicious carrots. The technique was unique. It’s something I’ve never performed before. Basting involves tilting the pan and moving the ingredients to one side. The liquid (i.e., butter) is added, and a spoon is used to scoop it and is poured over the food to cook.
Basted Carrots Recipe
Yields 4 servings
- 1 pound organic carrots, oblique cut (refer to this post on how to perform this fancy cut)
- 2 tablespoons organic unsalted butter
- 2 organic garlic cloves, smashed
- Organic fresh dill
- Kosher salt, to taste
- Organic black pepper, to taste
- Organic canola oil, as needed
- Mixing bowls/cups/spoons for mise en place ingredients
- Cutting board
- Chef knife
- Vegetable peeler
- Paring knife
- Frying pan
- Wooden spoon
- Serving spoon
- Slotted spoon
- Paper towel
- Serving bowls
- Sanitize the kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
- Wash, peel, and cut carrots.
- Mise en place ingredients.
- Preheat the frying pan to medium-high heat on a stovetop.
- Line a pie pan with paper towels.
- Coat the pan with canola oil.
- Add carrots to the pan and brown.
- Mix the carrots.
- Tilt the pan and move the carrots to one side.
- Add butter, garlic, and dill to the pan.
- Baste the carrots with butter, garlic, and dill using a serving spoon to coat all the carrots.
- Cook the carrots and continue basting.
- Transfer the basted carrots onto the lined paper towel pie pan using a slotted spoon.
- Serve with the main dish.
In remembrance of 09/11,