2 lbs. carrots, pared
2 cloves garlic, crushed
3 tbsp. olive oil
2 tbsp. butter
1/4 c. chopped parsley or chives

Cut carrots into 2 x 1/4 inch strips, julienned. Saute carrots with garlic in olive oil and butter in a large skillet for 3 minutes. Cover; lower heat, cook carrots just until tender but still crisp.

Just before serving, cook carrots over high heat 5 minutes, stirring often. Sprinkle with parsley or chives. Approximately 8 servings.