Oma's Best Carrot Recipe (pan roasted)
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My best carrot recipe, aka Mohrrüben, is one of the quick easy vegetarian recipes that are part of a traditional German meal, vegetarian or not. The traditional German vegetable recipes had most of the vegetables cooked and cooked until almost mush!
The newer, more modern German kitchen recognizes that a vegetable that still has a bit of crunch and has been cooked in the least amount of water possible, is much more nutritious and tasty. The carrot goes by various names in Germany: "Mohrrübe, Möhre, Karotte." Pan roasting is one of the ways I love making these.
Oma's Best Carrot Recipe
- 2 lb carrots
- 2 Tbsp olive oil
- ½ cup water
- salt, sugar, pepper
- 2 tsp butter
- fresh parsley
- Peel or scrap carrots. Rinse. Cut into slices. If using bagged mini- or baby carrots, just leave them whole.
- In frying pan, heat olive oil.
- Add carrots and lightly sauté, stirring constantly, about 5 minutes.
- Add water, season with salt and sugar.
- Cover and simmer until just tender, about 10 minutes.
- Add butter.
- Serve with freshly ground pepper and parsley over top.
- Serves 4.
- Add 4 Tbsp raisins and 4 Tbsp sour cream if desired. This variation is often served with fried liver.
There are carrot recipes for soups, stews, and casseroles. This easy and quick carrot dish adds wonderful flavor and color to the plate.
The recipe posted uses a method that can be used with so many
vegetables - the only alteration would be the cooking time and that some
may need a bit of extra water added.
If you love carrots, then be sure to try my Carrot Soup as well. It's an easy-to-make recipe that can easily be altered into a variety of vegetable soups.
Full of vitamins, it's important not to cook carrots too long or in lots of water. They're best steamed in their own juices. Therefore, keep the water content of this recipe at a minimum :-)
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