Best Cooking Light Sauteed Carrots With Sage Recipes

Braised Carrots with Crisp Sage image

Provided by Lynne Rossetto Kasper

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 lb carrots, cut diagonally into 1 1/2-inch-long pieces
1 cup chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

Carrots with Shallots, Sage, and Thyme image

Provided by Ian Knauer

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds carrots, peeled
1 cup chicken stock or reduced-sodium chicken broth
1/2 pound shallots, thinly sliced
1/2 stick unsalted butter
1/4 cup chopped sage
1 tablespoon finely chopped thyme
1/4 teaspoon grated nutmeg

Steps:

Cut carrots into 3-by 1/2-inch sticks.
Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
What to drink:
Josmeyer Les Folastries Gewürztraminer '05

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.

Sauteed Carrots With Sage-Cooking Light image

Provided by Chef by Chance

Categories Vegetable

Time 24m

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon butter
1 teaspoon olive oil
1 1/2 cups diagonally sliced carrots
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 teaspoons fresh small sage leaves

Steps:

Melt butter in a large nonstick skillet over medium heat. Add oil and swirl to coat.
Add carrot and water. Partially cover the pan and cook for 10 minutes until carrots are almost tender.
Add salt and pepper, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned. Stir frequently.
Sprinkle with sage and serve.