Recipe Courtesy Andrew Keen, Vintage Group
Photo by Mallory Frayn
450 g peeled carrots
2 tsp Kosher salt
3 Tbs (45 mL) extra virgin olive oil
1 Tbs (15mL) water
- In a heavy saucepan, lightly sauté the carrots in olive oil over medium heat for 5 minutes. Add the salt and sauté for 3 minutes. Add the water and cover the pot.
- Allow the carrots to cook over low heat until fork tender, approximately 20 minutes.