Rainbow Carrots with Hazelnut Oil & Sea Salt
Author: Renate Valencia
Recipe type: Side
Cuisine: Vegetable
Prep time:
Cook time:
Total time:
Serves: 4
- 2 bunches (about 14) rainbow carrots, trimmed, peeled and sliced (halved or quartered, depending upon thickness)
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- ½ teaspoon onion powder
- ¼ teaspoon Kosher salt
- Pinch white pepper
- Sea salt, as desired, for finishing
- Toasted hazelnut oil, as desired, for finishing
- Heat butter and oil in a saute pan
- Add carrots and saute over low-medium heat for a moment
- Add onion powder, Kosher salt and pepper
- Saute until tender-crisp
- Remove to a serving bowl and drizzle with a little hazelnut oil and sprinkle with a little sea salt
- Serve warm
Recipe by Akitachow.com: A food site and a big dog at https://www.akitachow.com/the-csa-experience-part-4/
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