For my first entry, I decided to go with something super easy. As I have learned, a Thanksgiving meal has to incorporate some easy recipes in order for your feast to be a success (unless you are superwoman, which I am not). To bring your stress levels down even more, peel and cut the carrots in the morning, so all you have to do is throw the carrots on the stove while you are working on the turkey gravy for the grand finale. This dish is not only simple, but it looks and tastes great - no one has to know that it only took 15 minutes to make!
~ Gretchen
Sage Carrots
Serves 6
Stove Time: 15 minutes
2 pounds medium carrots
1 teaspoon kosher salt
freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh sage
Peel the carrots and cut diagonally in 1/4-inch slices (see picture for illustration). Note: If prepping the carrots ahead of time, place cut carrots in a bowl, covered with water, and store in the refrigerator until ready to use.
Place carrots, 1/3 cup water, and salt in a large (10-12 inch) saute pan and lightly sprinkle with pepper. Bring contents to a boil. Cover the pan and cook over medium heat for 7-8 minutes until the carrots just begin to get soft. Add the butter and saute for another minute, until the water evaporates. Take the pan off the heat and toss with sage. Serve while still piping hot.
I'm gonna try this this weekend. I keep buying 5 pounds of carrots at the grocery - because I can't pass up a good deal. But I end up eating them all raw, which makes the chewing muscles tired :-)