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Roasted Purple Carrots

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Source: Chef Ruth Cohen


Ingredients


6-12 ungraded purple carrots


1- teaspoon coconut oil


1-tablespoon Oilve oil


Salt and pepper to taste


Directions


Gently wash & scrub carrots; do not peel


Slice lengthwise in half and half again (there should be 4 parts to each carrot)


Choose a sauté pan bigger than you need so the carrots lay flat on bottom of pan


Salt and pepper carrots


Oil you sauté pan


Turn stove to med- hi heat


Wait for pan to be hot but not smoking (heat and fat create flavor )


Gently place carrots cut side down into the pan; careful not to splatter the hot oil


Leave and do not disturb as this gives them a chance to caramelize & create a sweet delicious flavor


Check the color with tongs or a fork After 10 min. If more time is needed, leave it and use a small knife to insert at the thickest part.  This will give you a reading on how soft/hard they are.


Always turn hot items away from you. 


Depending on the thickness of the carrots you might wish to transfer to a hot oven for finishing.  These also can be started in a hot oven on parchment paper coated with oiled carrots and spaced evenly on the paper and cooked at 375 degrees for 13 min depending on the size and thickness of your carrots you cut.


 


“Eat my food ...you’ll feel better”


 


The Cook of Ruth  


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