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.
CARROTS IN WHITE WINE SAUCE
These golden petite carrots in this creamy sauce and white wine are nicely enhanced by the flavor of the chives. Makes a great side dish with your holiday ham or turkey even roast.
Provided by Pat Duran
Categories Casseroles
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a small sauce pan add the butter in chunks,melt slightly ,then add the carrots and chives. Cover and saute about 3 minutes.
- 2. Stir in the salt and the water. Cover and simmer until carrots are almost tender, about 8 minutes. Sprinkle with the flour and cook, stirring until flour is bubbly.
- 3. Remove from heat and gradually stir in the cream and white wine. Cook, stirring until thickened. Serve with your favorite dinner menu. Note: When cooked, alcoholic content evaporates off leaving the desired flavor.
SAUTEED FENNEL AND CARROTS
Categories Vegetable Side Sauté Vegetarian Fennel Carrot Fall Winter Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
- Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.
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