Best Carrots Sautéed In Bay Leaf Recipes

Carrots Sautéed in Bay Leaf image

Provided by Tylers Cook

Categories High Fiber

Time 18m

Yield 1-2 serving(s)

Number Of Ingredients 6

1 cup diagonally sliced carrot
1 tablespoon extra virgin olive oil
6 dried bay leaves or 3 -4 fresh bay leaves
2 tablespoons water
salt (light hand)
cracked black pepper

Steps:

Add oil to large non stick skillet. Swirl to coat.
Add Bay Leaves to infuse the oil.
Add carrots and water.
Partially cover the pan and cook for 10 minutes until carrots are almost tender
Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
Stir frequently.
These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
I have also used with sage and rosemary. All variations are delicious!
If you like a softer carrot, cook longer, shorter time for more crunch.

Nutrition Facts : Calories 2049.8, Fat 64, SaturatedFat 15.6, Sodium 227.5, Carbohydrate 462.1, Fiber 161.4, Sugar 6.1, Protein 46.9

Sauteed Carrots image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

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.