Sauteed Carrots with Borage
This is how I ate carrots as a child. You can use any type of herbs instead of borage, like parsley or basil.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 1tablespoon butter
- ½pound carrots, sliced
- ⅓cup water, or more as needed
- salt
- 2teaspoons borage leaves, finely chopped
Instructions
Step 1
Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.Step 2
Season with salt and add as much water to cover the bottom of the pot by 1/4 inch. Cover and cook until carrots are soft, 20 to 30 minutes. Keep checking to make sure there is always a little water in the pot--add more to avoid burning the carrots. Garnish with borage and serve.