Sautéed Carrot 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.

SAUTéED CARROTS - 5 SIMPLE STEPS

Steps:

• Wash the carrots under cold water or using a vegatable spray.
• Peel the carrots and cut off the tops and ends.
• Cut up your carrots by slicing them into 3in x 1/4in matchsticks. Start by cutting the carrot in half the long way and then cut those halves in half the long way again.
• Now, cut them in half across in the other direction and then go ahead and slice those pieces so that they are 1/4" thick.
• Heat up your pan on medium heat. Once the pan is hot go ahead and heat up your olive oil.
• Once the oil is hot add in your carrots; stir them around and sauté them.Make sure that all of the carrots are touching bottom of the pan so that they can cook evenly.
• Sprinkle a pinch of salt evenly over all of the carrots; mix them around and continue to cook.
• Once the carrots are tender and starting to brown a little, add in the balsamic vinegar and deglaze the pan. Stir everything around coating the carrots in the balsamic and getting the brown bits unstuck from the pan.

SAUTEED CARROTS

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.

SAUTEED CARROTS

Steps:

• In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender., Combine the brown sugar, butter, lemon juice and zest; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley.

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.

SAUTEED BABY CARROTS

Steps:

• Heat 1 T butter with water in a large skillet over medium heat.
• Add carrots, cover and cook until softened- about 10 minutes.
• Remove cover and cook, stirring often 5-10 minutes or until golden.
• Add rest of butter and honey and transfer to serving dish.

SAUTéED BABY CARROTS

Steps:

• Clean and peel the carrots leaving the green leafy tops.
• Par boil the carrots for 5 minutes.
• In a small frying pan sauté onions in the oil and butter for 2 minutes.
• Add carrots and sauté another 2 minutes.
• Sprinkle with brown sugar and cook another minute.
• Plate and sprinkle with chopped parsley.