Stir-Fried Carrots and Garlic

Stir‐Fried Carrots and Garlic
4 medium carrots, halved crosswise
2 teaspoons olive oil
1 garlic clove, sliced thin lengthwise
1/3 cup water
2 teaspoons unsalted butter
fresh lemon juice to taste
Halve carrot pieces lengthwise and cut crosswise into 1/8‐inch‐thick slices. In a heavy medium skillet heat oil over
moderately high heat until hot but not smoking and stir‐fry carrots until they begin to turn golden. Add garlic and stir‐fry30 seconds. Add water and butter and simmer, covered, until carrots are just tender, about 3 minutes. Boil carrots, uncovered, until most of liquid has evaporated. Stir in lemon juice and salt and pepper to taste.

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