Carrot Saute Food

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.

CARROT SAUTE

Steps:

• In a large skillet, saute carrots in oil for 3 minutes. Add onions; cook 4-5 minutes longer or until crisp-tender. Stir in lemon juice, Italian seasoning, garlic salt and pepper.

EASY SAUTEED CARROTS

Steps:

• Peel and trim the ends of the carrots.
• Slice into rounds of equal thickness, about 1/4-inch thick.
• Place a medium skillet over medium heat. Melt the butter (or warm the oil). Add the carrots and stir to coat.
• Cook, covered, for 8-10 minutes, or until soft when poked with a fork.
• Remove the cover and cook, stirring occasionally, for an additional 2 minutes to let any excess water evaporate.
• Sprinkle with salt and serve.

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.

ROASTED CARROT SAUCE

Steps:

• Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
• Variation:
• Use half parsnips and half carrots in the recipe. Follow same cooking instructions.

CARROTS AND MUSHROOMS SAUTE

Steps:

• Place carrots in a medium saucepan. Add water to cover by one inch. Bring to a boil. Partially cover and boil until tender crisp, about 5-8 minutes. Drain.
• Heat olive oil in a large skillet over medium low heat. Add garlic and mushrooms and saute, stirring occasionally, until mushroom liquid evaporates, about 6 minutes.
• Add carrots, sugar, thyme, salt and pepper, cover and cook over low heat 15 minutes. Uncover, remove garlic; discard. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 2-5 minutes.

SNOW PEA AND CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes.
• Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
• Add honey, salt and pepper and heat through. Serve immediately.

SNOW PEA & CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

CARROT, LEEK AND TURNIP SAUTE

Steps:

• Melt olive oil and butter in a large skillet over medium-low heat.
• Stir in leeks, turnips, and carrots. Cook one minute then salt to taste. Cover. Cook on medium low heat for another 5 minutes, stirring occassionally.
• Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit.
• Reduce heat to low and continue to cook for 5 minutes.
• Remove from heat and stir in parsley, basil (or tarragon).
• Serve warm. Great reheated.

CARROT AND KALE VEGETABLE SAUTE

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings., Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

SQUASH & CARROT SAUTE

Steps:

• In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

CARROT ZUCCHINI SAUTE

Steps:

• In a large nonstick skillet, saute carrots in oil for 10 minutes. Add zucchini; saute 10 minutes longer or until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss.