Return to Content

Sautéed Carrots with Oregano

by

Yield: Serves 4

Using a food processor makes it easy to prepare this simple yet elegant dish for Sautéed Carrots. Other fresh herbs, such as tarragon, parsley, or mint, may be substituted for the oregano.

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 pound carrots, cut into julienne strips
  • 1/3 cup water
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh oregano
  • Salt and freshly ground black pepper

Instructions:

1. Heat the oil in a wok or large skillet. Add the carrots, tossing to coat evenly. Cook over high heat, stirring constantly for 30 seconds.
2. Pour on the water and cover the pan. Reduce the heat and simmer for 3 to 5 minutes or until the carrots are crisp-tender. Add the butter and oregano and increase the heat. Cook, stirring, until all the liquid is evaporated from the pan. Season with salt and pepper and serve immediately.

Tags:
Updated Thursday, October 28th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111