Sautéed Carrots

This recipe comes from Ina Garten’s Barefoot Contessa Family Style. Again, it’s simple, and what doesn’t taste good with butter and fresh herbs? I prefer this with fresh dill over parsley.

  • 2 pounds carrots, peeled and cut diagonally in ¼-inch slices (I use 1 bag, or keep cutting up carrots until it looks like enough. If you use more than 2 pounds, then you’ll need to adjust the water used in cooking as well as the butter amounts)
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 TBL unsalted butter (I use what I have on hand, if salted, then I add less salt)
  • TBL chopped fresh dill or flat-leaf (Italian) parsley

note: if you look at my pictures you can see that I did not use 2 pounds of carrots. I was making this for just me and my hubby. I still added ⅓ cup water to the pan to cook the carrots in, and then seasoned them with salt & pepper according to my taste. I also used the whole 2 TBL butter at the end.

  • Place carrots, ⅓ cup water, salt and pepper in a large (10-to-12-inch) sauté pan and bring to a boil
  • Cover the pan and cook over medium-low heat for 7 to 8 minutes, until carrots are just cooked through
  • Add the butter and sauté for another minutes, until the water evaporates and the carrots are coated with butter
  • Transfer carrots to serving dish, preserving as much of the butter as you can, toss with dill or parsley

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