Griscom: Created page with "==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 st..."

2024-02-08T23:00:31Z

Created page with "==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 st..."

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

==Source==

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

Sautéed, Lightly Sweetened Carrots with Herbs - Revision history

Griscom: Created page with "==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 st..."