Sautéed, Lightly Sweetened Carrots with Herbs

Summary

Yield

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 pound carrots, peeled and cut into 2 x 1/4 x 1/4-inch julienne strips
• 1 tablespoon finely chopped fresh herbs (thyme, tarragon, and sage) or 1 teaspoon dried herbs
• Scant 1/2 teaspoon salt
• 1 teaspoon sugar

Method

1. Put the oil and butter in a frying pan or sauté pan and set over medium-high heat.
2. When hot, put in the carrots, herbs, and salt.
3. Stir and fry for 3 to 4 minutes, or until the carrots are crisp-tender.
4. Add the sugar. Stir to mix and turn off the heat.

Source

Madhur Jaffrey, World Vegetarian (New York: Clarkson Potter, 1998), 157.