Peppered Carrots and Dill
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Ingredients
6-8 servings
- 2–2 ½ pounds small to medium carrots, a few sprigs of the tops reserved if you can (I don’t peel my carrots but you can if you like)
- ¼ cup chicken fat or duck fat, olive oil, or ½ stick / 4 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper (the coarser the better)
- Kosher salt
- 1 cup coarsely chopped dill, from about 1 small bunch, plus more
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Preparation
Step 1
1. Slice carrots into 2”–3” long pieces. For any carrots on the thicker side, cut (or quarter) in half lengthwise. Point being you want all carrots to have roughly the same size/shape so they cook evenly. If you’d rather just slice all carrots into ½” thick coins, you can do that, too!
Step 2
2. Melt the fat of your choosing in a large skillet over medium-high heat. Add pepper and let sizzle 30–45 seconds or so, just to bloom the peppercorns, making the most of their spicy aroma. Add carrots and season with salt. Cook, stirring or tossing occasionally, until carrots are just tender but still have a little bite to them, 6–8 minutes.
Step 3
3. Remove from heat, add dill (plus some reserved carrot tops, if you’ve got) and toss to coat (there should be a lot of dill. If it looks shy on dill, please, add more dill). Transfer carrots to a serving bowl and top with more spriggy dill and a few spriggy carrot tops, if you like.
Step 4
DO AHEAD: Carrots are best made before serving, but depending on what fat you use, you may want to give them a brief rewarm as some fats can congeal at room temperature.
Step 5
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Chef's notes
Carrots are best made before serving, but depending on what fat you use, you may want to give them a brief rewarm as some fats can congeal at room temperature.
