Generally speaking, I don't buy the huge woody-textured carrots you find in many produce departments. I seek out bunches of seasonal carrots this time of year from various farmers, farmers markets, etc.
2 bunches carrots, preferably spring carrots
extra virgin olive oil
fine grain sea salt
1 green chile (serrano), deveined and minced
1 lemon, zest and juice
1 cup cilantro, chopped
1 cup green pumpkin seeds (pepitas), toasted
Start by washing the carrots. Use a vegetable peeler to shave each carrot into wide ribbons. If your carrots have beat up, dirty skins, peel them first before making ribbons.
Heat a big splash of olive oil in a skillet over medium-high heat. Add a big pinch of salt and stir in the carrot ribbons. Saute for just 20 seconds or so - barely long enough to take the raw edge and a bit of crunch off the carrots. Quickly stir in the chiles and lemon zest. Remove from heat and stir in the cilantro, about one tablespoon of lemon juice, and then most of the pepitas. Taste. Add more salt and/or lemon juice if needed. Garnish with remaining pepitas.
Serves 4 to 6.
101 Cookbooks http://www.101cookbooks.com/