Can we talk about carrots for a minute? Maybe it’s just me but I feel like carrots kind of get a bad rap. It’s not their fault...much of their existence, they have been widely used in frozen vegetable mixes, shaved in garden salads or steamed (gross).

Carrots are kind of like that Plain Jane (or Joe) you’ve known since kindergarten that went away the summer before high school, only to return looking like they’ve stepped out of Cosmo or GQ magazine. The potential to be fabulous was always there...it just needed a glow up from the flo up! Gen Z-ers - did I use that correctly?

While you get your creative juices flowing with what to do with your next bundle of carrots, let’s talk about their health benefits. Carrots are a good source of fiber, beta carotene, vitamin k1, potassium & antioxidants. They are also great for your eyesight, immunity and weight loss along with other benefits.

This recipe is incredibly easy to make and meal prep ahead of time. I’ve even shaved larger batches of these “noodles” and stored them in water in an airtight container in the refrigerator to grab a handful as needed. If stored in water in your refrigerator, you can store them for about a month if you are changing the water every 4-5 days. This also a great option if you want noodles but are trying to cut the carbs.

Notes & Substitutions:

Vegan Parmesan: If you don't have (or can't find) vegan parmesan, you can use powdered vegan cheese (I like to use Beyond Better Foods Savory Sunflower) or nutritional yeast, but you won't need as much. Sprinkle a tad in at a time to get the flavor you prefer.
Equipment: Just a potato peeler!

Ingredients: See ‘A Pinch, A Dash & A Smidge’ for measuring references.

A bundle of fresh carrots (washed & peeled. Long thin carrots work better for this dish)
A couple dollops of vegan butter (I like to use Earth Balance Buttery Spread)
A handful of vegan parmesan (My favorite is Follow Your Heart)
A dollop of vegan cream cheese (My favorite is Tofutti Cream Cheese)
A couple cloves of fresh garlic (thinly sliced)
½ - 1 Handful of fresh sage (thinly sliced)
A few dashes of all purpose flour
A few splashes of water
A pinch of red pepper flakes
Salt & pepper to taste

Instructions:

With a potato peeler, peel carrots into long, thin strips. The carrots will thin/shrink a little when cooked, so I would recommend peeling 1.5-2 times more carrots than the serving size when raw. Set aside in water until ready to cook.
On medium-high heat, melt butter in a frying pan. When butter starts to bubble, add in garlic & stir frequently to keep garlic from sticking to the bottom of the pan & burning.
Once butter is golden brown and smells a bit nutty, remove from heat & pour into a different container so the butter doesn't burn. Keep a little melted butter in your pan to cook carrots.
Saute shaved carrots in pan with a little melted butter on medium-high heat strips are al dente. Strips should begin to become flexible but still has a bright color & some crisp to it.
When carrot strips are ready, remove from heat & set aside. Carrots will continue to cook a little more off heat, so you want to make sure you don't overcook in your pan. You may need to saute carrots in batches if you are making a large amount.
Warm brown butter back into pan on medium heat.
Sprinkle flour into butter to make a roux. Stir frequently to let flour cook out (you don't want your sauce tasting like raw dough).
Whisk in water into the roux, a little splash at a time, until you have a light sauce.
Add a dollop of vegan cream cheese & continue to stir on medium heat until fully incorporated & smooth. Add salt & pepper to taste.
Once sauce is ready, pour over carrot 'Fettuccini'.
Top with vegan parmesan & red pepper flakes. Serve hot.