Lo Is Domestic AF: Cast Iron And Carrots

Lazy Cooked Carrots

How lazy, you ask? Well, you can buy 2 lbs (907 grams) of baby carrots from the store in a bag. The rest is about 15 minutes worth of work standing in front of a stove. That’s it. It’s okay though, this is one of Jacob’s favorites.

Grab that bag of baby carrots. Throw it in a cast iron pan with 2 tablespoons (or more) of coconut oil or olive oil, salt, pepper, and fresh chopped parsley. I like adding garlic scapes to taste in the oil first and getting those cooking while the oil is heating to medium or medium high heat.

While the oil is heating, pat your baby carrots dry and combine a half teaspoon of sea salt, a quarter teaspoon of ground black pepper, and a quarter tablespoon of fresh chopped parsley in a separate bowl – you’ll be adding these later. Remember: you don’t want the outsides of your carrots wet. Why? Water hitting hot oil splatters and splattering hot oil hurts. A lot.

Your oil is hot, now what? Add the baby carrots. All of them. Stir and coat them completely with the oil, then let them sit for a couple minutes, then rotate the bottom to the top. Repeat this for about ten minutes. Then, add your seasoning mixture and stir in completely making sure all of the carrots are coated evenly. Repeat letting the carrots sit for a few minutes, then rotating the bottom to the top. You should notice that the exterior of the carrots starts to blister and turn a brown/black while the carrots begin to soften. Once the carrots are completely tender, they’re ready to serve!

Leftovers are great chopped for soups and stews or pureed for sauces. The options are pretty endless. Bottom line: there are no excuses for carrots to go bad.

Hard mode: If you don’t want to be lazy, you could buy carrots and not a bag of baby carrots, then chop them or coin them. You can make a root vegetable medley and cook it the same way (I highly recommend turnips). If you do buy carrots, make sure to get the carrots that have the carrot greens on them. At the very end, remove the cooked carrots and add a little more oil and salt to the pan, then fry up the chopped carrot greens. I might be a little weird for this, but I love the taste of carrot greens and they’re one of the most exciting parts of any carrot harvest for me, even if I’m the only one eating them.

If you liked this post, please be sure to share, like, and/or comment below. Thank you so much for taking the time to read this brief write up of a quick and easy way to cook carrots.

I hope you have a wonderful rest of your day!

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