Best Carrots Sautéed In Bay Leaf Recipes

SAUTEED CARROTS

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.

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

CARROTS SAUTéED IN BAY LEAF

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.