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Home > Restaurants > Recipes > Sautéed Carrots

Sautéed Carrots

Provided by: Chef Egidiana Maccioni
Served at: Le Cirque

  • Type of Dish: Sides
  • Servings: 8
  • Cuisine: Italian
  • Special Requests: Healthy, Quick and Easy, Vegetarian/Vegan
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4 pounds carrots, peeled
4 tablespoons olive oil
4 garlic cloves, crushed
Salt and freshly ground black pepper
2 tablespoons chopped Italian parsley


Boil the whole carrots in a large pot of salted water for about 10 minutes. Drain and set aside. (May be prepared a day ahead.) Slice the carrots into 1/4-inch-thick rounds. Heat the oil in a large skillet, add the garlic, and sauté over medium high heat for a minute. Add the carrots, cover the skillet, reduce the heat to medium, and cook for 10 minutes, stirring occasionally. Season to taste, and sprinkle with parsley just before serving. (Published 2001)

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