26
Mar
Pan Seared Carrot Steaks
Pan Seared Carrot Steaks
Ingredients
- 1/2 teaspoon sea salt flakes salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 500 g extra-large carrots peeled and sliced in half lengthwise, about 2–3
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1/2 lemon for serving
- 1 tablespoon parsley leaves coarsely chopped
- Sea salt flakes for serving
Instructions
- Preheat oven to 200c. Combine salt, pepper, coriander, cumin, and paprika in a small bowl. Rub carrots with spice mixture, reserving 3/4 tsp. in bowl.
- Heat oil in a large ovenproof heavy fry pan or griddle (preferably cast-iron) over medium-high until shimmering. Add carrots cut side down and sear until crisp and browned, 5–6 minutes. Flip carrots and transfer to oven. Roast carrots until tender when pierced with a knife and nicely browned on the outside, 20–25 minutes. Transfer pan back to stovetop over medium heat. Add butter and reserved spice mixture, and once melted, use a spoon to baste carrots with spiced butter for about 3 minutes.
- Transfer carrots to a serving platter or divide among plates. Drizzle with remaining spiced butter from skillet and squeeze lemon over. Sprinkle with parsley and sea salt.