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.
- Serves: 3 persons
- 1tablespoon butter
- ½pound carrots, sliced
- ⅓cup water, or more as needed
- 2teaspoons borage leaves, finely chopped
Step 1Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.
Step 2Season 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.