The best ever carrots cooked in carrot juice recipe
The best ever carrots cooked in carrot juice recipe.
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Ingredients
- 1 cup freshly squeezed carrot juice
- 1 sheet kombu I used about a 13cm x 8cm piece
- 1 - 2 T butter
- 4 carrots scrubbed and roughly sliced on the bias I kept it fairly thick
- salt to taste
Instructions
- In a small pot, heat the carrot juice with the kombu (lowest setting and allow it to steep for 20 - 40 mints. I let it simmer for 10 minutes with the lid on and then allowed it to cool and seep for the remainder of the time.
- Melt the butter in a wide pan with a lid and once the butter has stopped bubbling add your carrots. Add a large pinch of sea salt and toss it all around to coat the carrots. Add the carrot juice and cover the pan.
- Continue to cook the carrots until done to your preference, giving the pan a shake now and again or stirring. They should be cooked for around 6 - 8 minutes - or longer if you prefer softer.
Notes
I have not included the steeping time in this recipe.
Store leftover carrots in the fridge and reheat in a microwave.
Servings: 4 as a side