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Sauteed Carrots Recipe

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This recipe for Sauteed Carrots, by , is from Gamma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Great Aunt Mary Dee

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. unsalted butter
1 1/2 Tbsp. chopped fresh dill or flat-leaf parsley

Directions:
Directions:
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/2 cup water, the salt, and pepper in a large (10-12-inch) sauté 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 sauté for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with dill or parsley. Sprinkle with salt and pepper and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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