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Sauteed Carrots
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

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

Instructions
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


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved