|Italy in Small Bites|
|by Carol Field|
Breakfast, lunch, and dinner may mark the beginning, middle, and end of the day, but for centuries Italians have eaten two small informal meals th...
1 - 10 of 149 for sauteed carrots
Cut carrots and zucchini into ... Add the vegetables, 1 teaspoon salt and 1/4 teaspoon pepper and heat until warmed through. Serve sprinkled with parsley.
Melt butter in ... until browned. Add carrots and apricot and ... minutes. Uncover and cook until all liquid evaporates. Season with vinegar, salt and pepper.
In medium saucepan, over medium heat, cook carrots in butter, stirring ... pepper, cover and cook until vegetables are desired tenderness. Stir in basil.
Boil or steam cleaned and sliced carrots. Saute diced onion in butter. Pour over cooked carrots.
Cut carrots and zucchini into ... oil or butter over medium heat. Add vegetables, salt and pepper, heat until warmed through. Serve sprinkled with parsley.
Sauté carrots in butter over ... next 3 ingredients; cover and cook 3 to 4 minutes or until crisp-tender. Garnish if desired. Yield: 6 to 8 servings.
In medium saucepan cook carrots in salted water ... saucepan melt butter. Add walnuts and sugar. Saute 1 minute. Add carrots and toss to coat. Heat through.
1. Preheat oven ... teaspoon salt. Add carrots and cook until ... beans, carrots and saute until heated through. Season with salt and pepper. Serve hot.
Heat oil in skillet and add veggies. Place lid on skillet to steam veggies until done. Stir often. Add butter salt and sugar.
Cut carrots and zucchini into ... heat. Add vegetables, 1 teaspoon salt and 1/4 teaspoon peper and heat until warmed through. Serve sprinkled with parsley.
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