Side Essentials Simple Sautéed Carrots Recipes
SIDE ESSENTIALS: SIMPLE SAUTéED CARROTS
Nothing fancy here... just some fresh carrots, and a few simple spices. That is it. Easy to make, come out perfect every time, a one-pan recipe, and taste fresh and wholesome. It is a side dish that almost makes itself. FYI: If you follow this cooking method, the carrost will always turn out perfectly cooked. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Vegetables
Number Of Ingredients 9
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.
BALSAMIC GLAZED CARROTS
Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.
Provided by HARRY WETZEL
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g
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.
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