Carrots Sauted In Bay Leaf Recipes

Steps:

• Add oil to large non stick skillet. Swirl to coat.
• Add Bay Leaves to infuse the oil.
• Add carrots and water.
• Partially cover the pan and cook for 10 minutes until carrots are almost tender
• Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
• Stir frequently.
• These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
• I have also used with sage and rosemary. All variations are delicious!
• If you like a softer carrot, cook longer, shorter time for more crunch.

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.

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.