CARROTS SAUTEED IN ROSEMARY BUTTER
This is a very simple everyday recipe, a way to eat carrots with the twist of adding a herb like rosemary that gives so much scent to the carrots and also adds some fresh aftertaste to the otherwise boring butter.
Sauté comes from the French sauter, “to jump”. The jumping describes the constant motion of the food in the pan, which is caused by constant stirring and/or shaking the pan. It is better done in a large pan. In this case you sauté in the butter that you have flavoured with fresh rosemary.
Let them turn brownish and then cover them with a lid and stir every once in awhile to avoid burning them. The carrots will release their water and they will steam a bit in the pan, if there is too much water turn up the fire a bit, if there is too little water turn down the fire.
- 5 Carrots
- 1 tablespoon Butter
- 2 Fresh Rosemary sticks
- Salt
- Clean surface areas and get your ingredients nice and ready.
- Cut carrots into slices
- Warm up a large pan and add butter and rosemary. Let the butter take the rosemary flavour.
- Add carrots and over a medium-high or high heat let them seat until brown then turn them around and let them brown again. Repeat few times until they are brown enough and not too much.
- Add some pinches of salt that will help to draw out water from the vegetables.
- Cover with lid and let them cook for at least 15 more minutes stirring every once in awhile and being careful not to burn them.
- Taste and cook more if you like them softer.
- 5 Karotten
- 1EL Butter
- 2 frische Rosmarinzweige
- Salz
- Arbeitsfläche reinigen und Zutaten bereitstellen.
- Karotten in Scheiben schneiden.
- Eine grosse Pfanne mit der Butter und dem Rosmarin erwärmen, bis die Butter den Geschmack des Rosmarins angenommen hat.
- Karotten dazugeben, bei mittlerer Hitze sautieren, bis sie leicht bräunlich sind, umdrehen und wieder bräunen lassen. Wiederholen, bis die Karotten eine schöne braune Farbe angenommen haben.
- Geben Sie etwas Salz dazu, um das Wasser aus dem Gemüse zu ziehen.
- Mit einem Deckel zudecken, und ca.15 Min.köcheln lassen. Immer wieder umrühren, und aufpassen, dass sie nicht anbrennen.
- Probieren und falls nötig länger kochen.
