Fried Carrots; the update

Mon mari stretched out the wood-working and cabinet-making for the bathroom as long as he could.

He really likes working with wood.

Now he’s back to filling in holes in the walls….

And the corners of the ceiling.


Slapping cement into holes is only slightly less hated than plumbing.

I think he would hate it less if he didn’t have to carry the cement up the stairs. one bucket at a time.


Whatever…. it’s getting done.

Next – the plaster.


Followed by the wall paper and the floor and another room will be done.

Question: Do you eat carrots?

I always have them in the fridge as a reliable stand-by.

There are always a few or a lot in soups, stews and stir-fries.

On my web-site I have about 20 different recipes for carrots.

I realized that I don’t have a single recipe for carrots on this blog.

Here’s my favorite – and also the easiest.


It caramelizes the sugars and turns them golden and sweet!

Fried CarrotsFried Carrots

3 large carrots
1/2 tbs olive oil
1/2 tbs butter
salt and pepper

Peel and slice carrots into 1/4 inch thick (.65 cm) rounds. Heat butter and oil in a large nonstick skillet over medium heat. Add carrot slices in one layer. Let fry undisturbed for 8 – 10 minutes. Check one after 7 minutes to make certain they’re not getting too brown. Using tongs, turn them over and fry the other side. They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing. Fry another 7 minutes then check again. The second side will brown faster than the first. When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.

Now, wasn’t that easy?

9 thoughts on “Fried Carrots; the update”

  1. I would never have thought of frying a carrot – sounds like a fun preparation, and a little different. Gonna try it. And your mari – that man amazes me with his skills. Tell him from me that he’s my hero.

  2. 5 star foodie, they really are delicious!
    BC, carrots are good food..
    manningroad, Carrot Chips – much better name, thanks!
    Tanna, it goes so slowly some days….
    Gary, thanks. As to the carrots… they keep well, so are always in the fridge as a fall back.
    Joanne, exactly – and they are good.
    Zoomie, I wouldn’t have either – it was prep for a stew – naturally I tasted as I cooked….
    Christime, right!

Comments are closed.

Share via
Copy link