Side Essentials Simple Sautéed Carrots Recipes

SAUTéED CARROTS

Steps:

• In a large saute pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce the heat to medium low. Cook for 7 to 8 minutes, until the carrots just reach fork tender (don't let them turn mushy).
• Uncover, add the butter and honey, and stir and cook until the water evaporates (and the coconut oil melts, if using). Remove the pan from the heat.
• Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Enjoy hot.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

SIDE ESSENTIALS: SIMPLE SAUTéED CARROTS

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Wash and peel the carrots, and cut on the bias into 1/4 inch (.6cm).
• Chef's Note: If you thoroughly wash the carrots, you do not need to peel them. That makes the carrots more rustic.
• Place the carrots into a pan, and add about 1/2 cup water.
• Bring the pan to a boil over medium-high heat.
• Reduce the heat to medium-low, cover the pan, and cook for 6 - 7 minutes.
• Remove the cover, and add the butter.
• Continue to stir until the remainder of the water evaporates, about 1 - 2 minutes.
• Remove from heat and season with some salt, pepper, and caraway seeds.
• PLATE/PRESENT
• Sprinkle on some chopped parsley (if using), and serve as a side with your favorite foods. Enjoy.
• Keep the faith, and keep cooking.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.