Sauteed Carrots with Lemon and Marjoram |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish, or poultry. Ingredients:
3 tablespoons olive oil |
1 large clove garlic, minced |
2 pounds carrots (about 16), cut diagonally into 1/2-inch slices |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon fresh-ground black pepper |
1 tablespoon chopped fresh marjoram, or 1 teaspoon dried marjoram |
4 teaspoons lemon juice |
Directions:
1. In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.
2. Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
3. Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt, the lemon juice, and the fresh marjoram, if using.
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