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Southern Fried Carrots PDF Print E-mail
Written by HerbLaru   
This is not a quick dish but it is easy.  Prepare it when you are confined inside, want to spend some time casually fooling around in the galley, and the heat from the galley is welcome throughout the boat.

No hard and fast quantities here.  Butter makes everything yummy.  Go with the ingredients you have in the quantities you have and it will likely be good with b.u.t.t.e.r......ummmmm yummmm.  


1 pound grated carrots - be sure to peel skin first if not purchased already grated.  If you don't want to commit to all the labor required to grate a pound of carrots, dice it as fine as you can stand and cook it just a little longer.  grating just makes it cook faster and the butter can saturate it easier.  see comments on butter above.
1 large stick butter  - either with salt in it or without - salt this dish to your taste
1 large onion chopped and diced - any kind of onion you like
a few cloves of chopped and diced garlic
salt to taste but very savory without any salt added or in the butter

optional additions that can be nice if not overdone for the palates being served (ask if they like hot peppers and middle eastern spices and go easy on the quantity till you play with this recipe a time or two):

chopped nuts - your choice of kind of nut
turmeric and/or curry powder - a teaspoon or less of each
1/2 teaspoon ginger powder 
and maybe! a little bit (1/4 to 1/2 teaspoon) freshly chopped jalapeño pepper or other hot pepper powder.  Be careful with the peppers.

Cooking procedure:

In a heavy, large and deep saucepan, sauté the onion and garlic over low to medium low heat stirring frequently to prevent sticking and to watch out for overcooking - brown, over cooked butter is yucky.  Add any additional spices after the onion is tender.

If the butter is cooking too fast, move the pan off the burner for a moment and adjust the heat and stir.  Don't burn the butter!  Patience is helpful.  Go slow with the heat.

Add the grated carrots and mix well.  Cook on low with a lid on the saucepan.  Stir occasionally to prevent sticking.  Cook till the carrots are tender, about a hour over low heat - less time if heat is higher and the cook stirs often to prevent sticking and burning.  

The butter amount can be greatly reduced for a lower calorie meal and still carrots will taste quite delicious.  A stick of butter is decadent however, and a real treat after a hard day's sail in cold weather or just too long a time confined inside during foul weather.
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Comments (1)
1 Sunday, 17 October 2010 12:40
Initially, this recipe was given to me by a French lady friend named Mary. Mary always emphasized that real French cooking by French housewives is always simple and always fresh.

I guess I should have named this recipe "French sautéed carrots and onions", but no one would read it then, running and screaming in fright.

Mary used only the 1 pound of grated carrots, one stick unsalted butter, and the one large chopped onion. nothing else, not even the garlic. OMG it was heaven the first time I tasted it.

She used a large cast iron frying pan - but those are rare on boats, so use the best heavy large skillet you have. Once the carrots were in the skillet, she turned the heat up to medium and it took a lot less time to cook the carrots till they were tender.

I have tarted this recipe up over the years. Keep it simple like Mary did, and you can't go wrong.

I must add that Mary was a tad on the heavy side....well, maybe a bit more than a tad. Unless you're young and exercise all the time, you may want to cut back on the butter.
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