Ingredients for - Sautéed Carrots with Lemon and Marjoram
2.
1 large clove garlic
3.
2 lb. carrots (about 16)
7.
1 tbsp. chopped fresh marjoram
8.
4 tsp. lemon juice
How to cook deliciously - Sautéed Carrots with Lemon and Marjoram
1 . Stage
In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.
2 . Stage
Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
3 . Stage
Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt, the lemon juice, and the fresh marjoram, if using.
Recipe information
Servings per container:
4
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