Monday, July 14, 2008

Julienned Carrots

I can attest that this recipe is super yummy. It might even convince you carrot haters out there to start eating carrots (or not)! This simple dish can compliment other dishes really well. For example, I made the carrots and then cooked a separate batch of green beans. Then took a little of both and packed them over brown rice for lunch. I could just tell that my co-workers were envious!

Required: Carrots, Olive Oil, Salt, Sugar, Black Pepper

First, you should julienne the carrots. Julienning is essentially cutting a food item into thin long strips. I used baby carrots and sliced them in half first. Then I took my knife and cut them thinly at approximately a 45 degree angle. This helps make them nice and thin!

Poor about 3-5 Tbsp of Olive oil into a pan. Just realize that the ratio should match how much carrots you're using. Since I usually only cook for myself, I'll make a little more than I need so I can have leftovers for lunch or the following evening. If you need more olive oil, you can always add more. Set the stove to high heat. Wait until pan heats up and then add the carrots.

Cook carrots until a little brownish and soft. In the meantime, add 1-2 tsp of sugar. Make sure you stir thoroughly, you want it to mix well. Add salt and pepper to taste.

Simple, easy, fast, good, and good for you!

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