Carrot Sauté
by Editorial Staff
Carrot sauté is prepared with the addition of shallots and spices, which subsequently give the sauce a caramel colour and delicious taste. This vegetable sauté is very easy and quick to prepare.
Servings: 4
Ingredients
- Carrots (peeled) – 700 g
- Shallots (cut into quarters) – 230 g
- Chicken broth – 1 glass
- Unsalted butter – 2 tbsp
- Sugar – 1 teaspoon
- Salt to taste
- Fresh thyme (finely chopped) – 1 teaspoon.
How to make vegetable sauté with carrots
Directions
- Cut the carrots into small oblong slices. Put the carrots and shallots in a large saucepan, pour the broth over the vegetables. Add butter, sugar and 2 teaspoons of salt to vegetables, bring the mixture to a boil over high heat.
- Cover the saucepan, reduce the heat to medium and cook the vegetable sauté, stirring occasionally, for 8-10 minutes until the carrots are soft.
- Add the thyme to the saucepan and continue cooking, uncovered, until the broth has evaporated. Then turn the heat up to medium-high and cook the vegetable sauté until golden caramel colour for 3-4 minutes. Salt the cooked sauté if necessary to taste.
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