Best Side Essentials Simple Sautéed Carrots Recipes

SAUTEED CARROTS AND LEEKS

Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories Side Dish Vegetables Carrots

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

SAUTEED CARROTS

Sauteed Carrots image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

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.

SIDE ESSENTIALS: SIMPLE SAUTéED CARROTS

Side Essentials: Simple Sautéed Carrots image

Nothing fancy here... just some fresh carrots, and a few simple spices. That is it. Easy to make, come out perfect every time, a one-pan recipe, and taste fresh and wholesome. It is a side dish that almost makes itself. FYI: If you follow this cooking method, the carrost will always turn out perfectly cooked. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Vegetables

Number Of Ingredients 9

Ingredients

PLAN/PURCHASE
1 pound(s) fresh carrots
1/2 cup(s) water
2 tablespoon(s) sweet butter, unsalted
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
- caraway seeds, to taste
OPTIONAL ITEMS
- freshly chopped flat-leaf parsley, for garnish

Steps:

PREP/PREPARE
Gather your Ingredients (mise en place).
Wash and peel the carrots, and cut on the bias into 1/4 inch (.6cm).
Chef's Note: If you thoroughly wash the carrots, you do not need to peel them. That makes the carrots more rustic.
Place the carrots into a pan, and add about 1/2 cup water.
Bring the pan to a boil over medium-high heat.
Reduce the heat to medium-low, cover the pan, and cook for 6 - 7 minutes.
Remove the cover, and add the butter.
Continue to stir until the remainder of the water evaporates, about 1 - 2 minutes.
Remove from heat and season with some salt, pepper, and caraway seeds.
PLATE/PRESENT
Sprinkle on some chopped parsley (if using), and serve as a side with your favorite foods. Enjoy.
Keep the faith, and keep cooking.