Saturday, April 5, 2014

Cast-Iron Carrots with Curry via Heartland Table

Food Network has a cooking show I just love called Heartland Table. It's about a former professional chef, who gave up the New York life to move back to the Midwest where she's from, and live a more rustic, farm-to-table kind of life. She cooks wonderfully amazing food that warms you from your toes to your tongue and looks amazing every step of the way. This morning, I was catching up on old episodes, when I saw her make this dish. I'm not a huge fan of cooked carrots. They end up too mushy and tasteless, but these carrots are not cooked for too long, and they are so packed with flavor, you'll hardly believe they are the simple orange root veggie. I've said it before...I'm not a huge fan of curry powder, but this recipe calls for so little of it, and the amount is more of a warming agent, then a flavor agent. These are just delicious, and I'd be willing to eat them several times a week!

Cast-Iron Carrots with Curry
3 tablespoons coconut oil
2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon curry powder
1/4 cup roughly chopped fresh cilantro

1. 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.

2. 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.

3. Add the curry powder and mix to combine. Scatter the cilantro over the top and serve.

Just try to hold yourself back after one bite. Yum!

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