Best 4 Carrots Sautéed In Bay Leaf Recipes
**Explore the Symphony of Flavors: Sautéed Carrots with Bay Leaf and a Trio of Tempting Recipes**
Indulge in the delectable simplicity of sautéed carrots, elevated with the aromatic grace of bay leaf. This humble vegetable takes center stage, caramelizing to perfection in a dance of butter and spices. Discover three distinct recipes that showcase the versatility of this classic dish, each offering a unique culinary journey. Embark on a culinary adventure with Provençal-inspired carrots, infused with the vibrant flavors of garlic, thyme, and white wine. Experience the rustic charm of Moroccan carrots, tantalizingly spiced with cumin, coriander, and a hint of honey. For a taste of the East, venture into the realm of Japanese-style carrots, where soy sauce and sesame seeds create an umami-rich symphony. Whichever path you choose, these sautéed carrot recipes promise an explosion of flavors that will leave you craving more.
SAUTéED CARROTS
How to cook perfect Sautéed Carrots. This quick and healthy side dish is fast enough for weeknight dinners but tastes special enough for company!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- In a large saute pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce the heat to medium low. Cook for 7 to 8 minutes, until the carrots just reach fork tender (don't let them turn mushy).
- Uncover, add the butter and honey, and stir and cook until the water evaporates (and the coconut oil melts, if using). Remove the pan from the heat.
- Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 6), Calories 90 kcal, Carbohydrate 17 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Fiber 4 g, Sugar 10 g
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
CARROTS SAUTéED IN BAY LEAF
These carrots are easy to make, make variations of, and you control the calories and not to mention they are healthy!
Provided by Tylers Cook
Categories High Fiber
Time 18m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Add oil to large non stick skillet. Swirl to coat.
- Add Bay Leaves to infuse the oil.
- Add carrots and water.
- Partially cover the pan and cook for 10 minutes until carrots are almost tender
- Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
- Stir frequently.
- These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
- I have also used with sage and rosemary. All variations are delicious!
- If you like a softer carrot, cook longer, shorter time for more crunch.
Nutrition Facts : Calories 2049.8, Fat 64, SaturatedFat 15.6, Sodium 227.5, Carbohydrate 462.1, Fiber 161.4, Sugar 6.1, Protein 46.9
MARINARA SAUCE
Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Time 1h20m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Tips:
- Choose fresh, young carrots. They will be sweeter and more tender than older carrots.
- Peel and slice the carrots thinly. This will help them cook evenly.
- Use a large skillet or sauté pan. This will give the carrots plenty of room to cook without crowding.
- Heat the oil or butter over medium heat. You don't want the oil to be too hot, or the carrots will burn.
- Add the carrots and cook, stirring occasionally, until they are tender. This will take about 5-7 minutes.
- Add the bay leaf and cook for an additional 1-2 minutes. This will infuse the carrots with a subtle bay leaf flavor.
- Season the carrots with salt and pepper to taste.
- Serve the carrots immediately. They can be served as a side dish or as a main course with a side of rice or quinoa.
Conclusion:
Sautéed carrots with bay leaf is a simple but delicious dish that can be enjoyed as a side dish or as a main course. The carrots are tender and flavorful, with a hint of bay leaf that adds a subtle depth of flavor. This dish is also very easy to make, and it can be ready in just 10 minutes. So next time you're looking for a quick and easy side dish, give sautéed carrots with bay leaf a try.
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