Everyone loves carrots so there’s no reason not to make them more often! Sautéed Rainbow Carrots are a healthy and Paleo-friendly side dish for any occasion.
Use Paleo-Friendly Fat for Sautéed Rainbow Carrots
Really, there is not much to this dish, and yet it rewards you with beautiful colors and great flavors. Carrots are great on their own but I like to add some good fat to them to boost the nutritional value. Duck fat is one of my favorite fats and I find that it pairs well with carrots so I love using it for this recipe. Still, you could also use butter, lard, or beef tallow.
Should You Peel Carrots?
It’s really up to you if you want to peel the carrots or leave the skin on. If you wash and scrub them well to remove dirt they will be fine. Still, to make sautéed rainbow carrots, I prefer to peel them because they don’t cook for too long. In recipes that require longer cooking time such as soups and stews, or roasting dishes, it’s hard to even notice the skin because it sort of dissolves.
For this quick recipe, I like to peel them and don’t worry, you won’t be stripping all of the nutrients found in the skin by peeling them. Apparently, when it comes to carrots, nutrients are not in the skin only, they are spread throughout the root. “Plenty of nutritional value is left in a peeled carrot.” (Source)
Sautéed Rainbow Carrots
Carrots are quickly sautéed making them a healthy and Paleo-friendly side dish for any occasion. It’s a crowd-pleaser, as everyone, especially kids, loves carrots.
- 1 lb carrots julienned
- 2 tbsp duck fat
- 3/4 tsp sea salt coarse
- 1/8 tsp black pepper
- 1/4 tsp marjoram dried
- 1 tsp parsley for garnish
Wash, peel and cut carrots in matchstick pieces (julianne). Sprinkle with salt, pepper, and marjoram.
Heat the duck fat in a large skillet or sauté pan over medium heat. Stir in carrots and let sauté for 8-10 minutes until soft. Stir frequently to prevent burning.
Transfer to a serving plate and sprinkle with chopped fresh parsley. Serve immediately.