Butter sautéed carrots

Step 1

Peel and thinly slice the carrots to 1 mm thick. I have used my food processor for even slices.

Step 2

Set the skillet on medium-high heat and melt 40 g (3 tbsp) of butter. When melted, add the carrots. Cook for 5 of minutes moving them around the pan to evenly distribute the heat and steam around.

Step 3

Add the thyme, turmeric and salt and stir in. Add the rest of the butter.

Step 4

Keep cooking the carrots on a rather high heat for another 15 minutes always moving them around.

Step 5

After a total of 20 minutes the carrots should have softened enough to properly have cooked through. They should display a nice caramelization and some should have nicely browned edges. Garnish with fresh thyme (if desired) and serve.