Carrots and Mushrooms Saute |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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For Passover, or anytime. From supermarket flyer for the Holiday. Ingredients:
6 medium carrots, peeled, cut into 1/8-inch rounds |
2 tablespoons olive oil |
1 garlic clove, peeled and smashed |
2 cups fresh mushrooms, sliced |
1 teaspoon sugar |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Place carrots in a medium saucepan. Add water to cover by one inch. Bring to a boil. Partially cover and boil until tender crisp, about 5-8 minutes. Drain.
2. Heat olive oil in a large skillet over medium low heat. Add garlic and mushrooms and saute, stirring occasionally, until mushroom liquid evaporates, about 6 minutes.
3. Add carrots, sugar, thyme, salt and pepper, cover and cook over low heat 15 minutes. Uncover, remove garlic; discard. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 2-5 minutes.
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