Pan Roasted Carrot Recipe ~ Oma's Karotten

➤ by Oma Gerhild Fulson

Oma's best carrot recipe is one of the quick easy vegetarian recipes that are part of a traditional German meal, vegetarian or not. The carrot goes by various names in Germany: Mohrrübe, Möhre, Karotte, and Wurzel. 

Pan roasting is one of the ways I love making them. Why? Because it's one of the ways my Mutti used to make them and the way I loved them most. I'll often use baby carrots for this, because that makes this dish so quick.

 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 than the traditional way of cooking them. The traditional way for most vegetables was that they were cooked and cooked until almost mush! However, that has now changed.

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 below 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.

Sometimes I let them get a bit of color on them like these below. I love the "roasted" flavor this gives. In fact, this makes them very similar to oven roasted carrots, a definite favorite of mine. However, doing them on the stove-top means they are ready a lot quicker. There's no preheating of the oven required. 

Oma says:

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 :-)

Ready to make these pan roasted carrots?

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