Poêlée Carrots

Yield: Serves 3-4

Recipe Courtesy Andrew Keen, Vintage Group

Photo by Mallory Frayn

Ingredients

450 g peeled carrots

2 tsp Kosher salt

3 Tbs (45 mL) extra virgin olive oil

1 Tbs (15mL) water

Preparation

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.