Ingredients
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6
-
2
-
1
-
2
-
1
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Carrots and Mushrooms Saute,For Passover, or anytime. From supermarket flyer for the Holiday.,One of my favorite side dish recipes. I add yellow squash or zucchini but follow the rest of the recipe exactly and it comes out so yummy. I also use organic carrots from the farmer’s market…it really makes all the difference.
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Steps
|
1
Done
|
Place Carrots in a Medium Saucepan. Add Water to Cover by One Inch. Bring to a Boil. Partially Cover and Boil Until Tender Crisp, About 5-8 Minutes. Drain. |
|
2
Done
|
Heat Olive Oil in a Large Skillet Over Medium Low Heat. Add Garlic and Mushrooms and Saute, Stirring Occasionally, Until Mushroom Liquid Evaporates, About 6 Minutes. |
|
3
Done
|
Add Carrots, Sugar, Thyme, Salt and Pepper, Cover and Cook Over Low Heat 15 Minutes. Uncover, Remove Garlic; Discard. Increase Heat to Medium-High; Cook, Stirring Often, Until Carrots and Mushrooms Are Very Lightly Browned, 2-5 Minutes. |
