Thursday, April 4, 2013

Sauteed Carrots

I enjoy the combination of sauteed carrots and fresh dill... and this recipe from Barefoot Contessa Family Style by Ina Garten is definitely a winner. I'm trying to use more fresh vegetables... as opposed to canned... and what a difference in flavor that alone makes. This is a quick fix side dish... and it couldn't be more simple to make. Enjoy!

Sauteed Carrots


2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill


1. Peel carrots and cut them diagonally in 1/4 inch slices. Should have about 6 cups of carrots.

2. Place the carrots, 1/3 cup water, salt and pepper in a large 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.

3. Add butter and saute for another minute, until the water evaporates and the carrots are coated with butter.

4. Take off the heat, toss with dill and sprinkle with salt & pepper.

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