Wednesday, April 18, 2012

Sautéed Carrots

You may be wondering why on earth I'm posting sautéed carrots when I could share manicotti (coming soon), peanut butter pie (coming soon), or anything else that isn't, well... carrots. Here's the thing: These are my favorite carrots, and I'm very grateful to Me, Myself, & Pie for posting them two years ago. These simple vegetables used to trip me up. I mean, how do you flavor them? How to you get them softened without turning them mushy? How to you cook them without adding a bunch of weird ingredients like flour, sugar, and cream cheese icing? (Ok, I've never wondered that.) Trust me when I say you're missing the boat if you ignore this easy side.

Sautéed Carrots

2 teaspoon butter
2 teaspoon olive oil
3 cups diagonally sliced carrot
4 tablespoons water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Melt butter in a large nonstick skillet over medium heat.
Add oil to pan; swirl to coat.
Add carrots and water.
Partially cover pan and cook 10 minutes or until carrots are almost tender.
Add salt and pepper to pan; increase to medium-high heat.
Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently.

Note: This is a Cooking Light recipe, and I've taken the liberty of doubling it for this post. When I make these at home, I also take the liberty of increasing butter, salt, and pepper. I'm wild, people.

The Vegetable Peeler is a workhorse. Some peelers wear out after a few uses, and others rust quickly. Then there are the ones that were a joke as soon as they came out of the package. I'll tell you just how great this is: It handles slippery apple skin like a boss. Also, this particular peeler is twelve years old but still working like new. Anyway, I peeled the carrots and then sliced the tops off with the 5" Santoku Knife, my favorite from the Forged Cutlery Collection. Everything is on the Large Cutting Board.

Yeesh... ignore this picture for the most part. This Veggie Slicer was introduced last season but got yanked from the product line immediately because of a quality issue. I do love working with a company that won't allow an item to be sold if it's not top-notch, but I hate that no one gets to experience this really cool thing that slices carrots so easily. Oh, well... You can still get the Easy Read Measuring Cup shown here! Consoled?

Salt. and. Pepper. I can't stress enough the difference quality salt and pepper make in recipes which feature them. These are the only seasonings in this simple side, and they really do make it. No pepper has ever compared to this Peppercorn Medley, and in case you're wondering about the salt, let me just tell you it's Himalayan. Yep, it's rock star salt. Bamboo Salt and Pepper Grinder Stand Set, anyone? As beautiful as it is functional. Hey, behind my skillet, you can see the bag of leftover carrots with a Twixit! Clip on it. Like the way I coordinated the clip's color?

The 10" Skillet from the Executive Cookware Collection is my favorite pan. I could go on and on about the benefits of this line, but I'll stop myself with two points: 1) Even heat distribution and 2) Simple cleanup. The spatula seen here is in the Basic Nylon Tool Set, and it's fabulous. These tools don't melt in pans, and they hold up in the dishwasher. Aaahhh... I love Pampered Chef products!

Have I convinced you to make carrots? Would it help if I said you could add sage if you were still skeptical? What if I mentioned that these were restaurant worthy? Ah, now I've got you...

Like the products you saw used?
Shop Online 24/7 at
E-mail me: chefjennylyn[at]
Call me up: (205) 585-2464

No comments:

Post a Comment