Cooking Light Sauteed Carrots With Sage Recipes

SAUTEED CARROTS WITH SAGE-COOKING LIGHT

Steps:

• Melt butter in a large nonstick skillet over medium heat. Add oil and swirl to coat.
• Add carrot and water. Partially cover the pan and cook for 10 minutes until carrots are almost tender.
• Add salt and pepper, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned. Stir frequently.
• Sprinkle with sage and serve.

COOKING LIGHT SAUTEED CARROTS WITH SAGE

Steps:

• Melt butter in a large nonstick skillet over medium heat. Add oil to pan, swirl to coat. Add carrots and 1/2 c water. Partially cover pan and cook 10 min or until carrots are almost tender. Add salt and pepper to pan, increase to med-high heat. Cook 4 min or until carrots are tender and lightly browned, stirring frequently. Sprinkle with sage.

CARROTS WITH SHALLOTS, SAGE, AND THYME

Steps:

• Cut carrots into 3-by 1/2-inch sticks.
• Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
• Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
• Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
• Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
• Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05