Today’s Recipe: Sauteed Carrots
You may have noticed a pattern now with the recipes. Yes, I am trying to provide easy and tasty vegetable recipes for all of you that have had the excuses of: too complicated, too time-consuming, “I don’t really like vegetables”, tired of the same old thing, etc.
2 c organic baby carrots
1 T BUTTER, yes REAL BUTTER
1 tsp olive oil
salt and pepper to taste
Other ingredients as listed below in Variations
Melt butter in a non-stick skillet on medium high heat. When the butter starts foaming, add the olive oil. Dump in the carrots, toss around in the butter, salt lightly and cover. Sautee for a few minutes, stir, and recover. Lower the heat to low. Sautee another few minutes and stir and check. Keep cooking till the carrots are getting a little brown around the edges and are soft from the steaming process.
Variations: I think these are great just like this, but you could also add some grated orange rind (which you grate with a microplane grater, just the very outermost skin of the orange); or you could add a little honey to make it more of a candied dish. Alternatively, you could add some minced or pressed garlic about halfway through, or you could add grated or finely minced fresh ginger. Or you could begin with some onions, which would make it a little more oniony and sweeter. Or you could dump in some finely chopped scallions near the end for a bright flavor. Or you could add some sesame oil near the end for an asian flavor, perhaps throwing a teaspoon of sesame seeds at the end.
You can really do a lot with this simple basic dish. Be creative and try new things. This is a quick, go-to dish that only takes a few minutes while you warm up the main dish that you cooked two days ago.