Thinly sliced carrots sauteed in butter with a dash of thyme and turmeric. A delicious side dish where the natural sweetness of the carrots is naturally coming through without the need to glaze them in added sugar.
Peel and thinly slice the carrots to 1 mm thick. I have used my food processor for even slices.
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.
Add the thyme, turmeric and salt and stir in. Add the rest of the butter.
Keep cooking the carrots on a rather high heat for another 15 minutes always moving them around.
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.
I kept a medium-high heat throughout the preparation, as heat is key when sautéing. On my induction stove I've been switching between 7 and 8, lowering when the carrots were browning too fast and then increasing again from time to time.