Sauteed Carrots With Sage Cooking Light Recipes

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SAUTEED CARROTS WITH SAGE-COOKING LIGHT



Sauteed Carrots With Sage-Cooking Light image

Make and share this Sauteed Carrots With Sage-Cooking Light recipe from Food.com.

Provided by Chef by Chance

Categories     Vegetable

Time 24m

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon butter
1 teaspoon olive oil
1 1/2 cups diagonally sliced carrots
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 teaspoons fresh small sage leaves

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.

SAUTEED CARROTS



Sauteed Carrots image

This adapated from Barefoot Contessa Family cookbook. This is one of our family favorites and very easy to prepare. Buy fresh carrots with tops.

Provided by TXOLDHAM

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs carrots, peeled and sliced
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons dill, chopped (or flat-leaf parsley)

Steps:

  • Slice carrots on the diagonal in about 1/4 inch slices.
  • In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
  • Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
  • Add dill or parsley. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 96.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 492.9, Carbohydrate 14.6, Fiber 4.3, Sugar 6.9, Protein 1.5

BRAISED CARROTS WITH CRISP SAGE



Braised Carrots with Crisp Sage image

Provided by Lynne Rossetto Kasper

Categories     Herb     Onion     Vegetable     Side     Braise     Fry     Quick & Easy     Carrot     Spring     Sage     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 lb carrots, cut diagonally into 1 1/2-inch-long pieces
1 cup chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

CARROTS WITH SHALLOTS, SAGE, AND THYME



Carrots with Shallots, Sage, and Thyme image

Provided by Ian Knauer

Categories     Side     Braise     Christmas     Thanksgiving     Quick & Easy     Dinner     Root Vegetable     Carrot     Sage     Thyme     Christmas Eve     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds carrots, peeled
1 cup chicken stock or reduced-sodium chicken broth
1/2 pound shallots, thinly sliced
1/2 stick unsalted butter
1/4 cup chopped sage
1 tablespoon finely chopped thyme
1/4 teaspoon grated nutmeg

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

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