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Beef fat sautéed Rainbow carrots:

Course Main Course
Author Student Chefs Carl Jaan Carbo and Bryan Lee Li from Pius X Career Centre

Ingredients

  • 12 rainbow carrots various colors, peeled and blanched
  • 2 tbsp (30 g) beef fat (made from rendered beef cheek trimmings)
  • 3 sprigs of thyme
  • salt and pepper to taste

Instructions

  • Heat beef fat in a pan and sauté carrots with thyme. Season with salt and pepper.