Cream Caramelized Carrots

 

Food52 has a podcast called Play Me A Recipe and I listened to an episode about cream caramelized eggs. It sounded easy and delicious. The idea is that you gently steam the eggs in heavy cream and then as the cream cooks off, you are left with caramelized milk solids that lend a browned butter flavor. You can do this with carrots too. Well, I had carrots and some cream, so that is what I made.

Cream Caramelized Carrots
Serves 4
Adapted from Food 52

1 lb of carrots, washed

about 1/2 cup of heavy cream

1/2 tsp salt

Warm a non-stick skillet over low heat while you chop your carrots into slices. No need to peel the carrots. Cut the larger carrot slices into half. Add them to the warmed pan with the salt and enough cream to cover the bottom of the pan. 

Cook over medium heat and cover the pan for 4-5 minutes until the carrots are starting to cook through. Remove the lid and let the cream cook down until you see butterfat curds. Turn down the heat and let brown. Serve hot.