1 pinch salt and pepper
1 handful carrot
2-3 tbsp butter, (preferably unsalted)
- Grate the carrots. The quantity will depend on whether this is a side dish or something more, and how many people you are feeding. Err on the generous side as the volume will shrink with cooking, and if it's like our house, people will always want more!
- Put the grated carrots in a large heavy bottomed pan and begin to warm over a medium heat stirring the whole time.
- Add a wodge of butter to get things started. Keep stirring.
- You want to maintain a medium heat but not too hot. Keep stirring, and keep adding butter if it looks like it needs it. (At the beginning the carrot will evaporate some water, so don't add too much butter until after this phase).
- Keep stirring. After 10-15 minutes the carrot will start to soften and now you can start adding more butter. You want the carrots to saute but not fry too fiercely.
- Add salt and pepper, fairly generously. Keep stirring and adding butter as it continues to cook.
- It's finished when the carrots are just starting to take on a bit of colour, which will probably be after about 20-30 minutes total cooking time.
- Check seasoning and serve.
This dish has been known to convert the most vehement carrot avoiders! The carrots are magically transformed into a very scoffable indulgence. Teenagers may request a large bowl to eat in front of the tv. Yes, it's full of butter, but hey at least it's vegetables.