Sauteed Carrots

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 31-40 of 58

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  • on May 21, 2010

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    Terrific to have such a simple, straight-forward recipe for cooking carrots! ! ! Seriously...my opinion...it is wonderful for any well known cook to provide a precise and easy recipe for a vegetable. Adults with children and grand children always try to cook veggies that the little humans eat. Again...my opinion...Ina provides all child caretakers to make a great flavor and simple cooking technique for a veggie. THANK YOU !

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  • on April 14, 2010

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    This is absolutely delicious - fast and easy to prepare. Wonderful side dish to any meal..

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  • on April 09, 2010

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    My Family was like "YUMMM, this is DELIOUS!" I didn't make a full recipe, 2lbs is a lot of carrots...but It did feed five people, but was a little skimpy...It's a delious and nutrious recipe you should try! It's easy and fast but a nice side dish to try adding to your meals! :

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  • on March 05, 2010

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    Good and easy side dish.

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  • on September 06, 2009

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    This was a really simple and yummy recipe. With the dill, the carrots had a unique flavor. I don't usually make them like this, and it was great! Make sure to add enough dill, otherwise you won't taste it all.

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  • on July 08, 2009

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    I usually just steam my carrots but I struggle to eat them without reminding myself they are good for you. Carrots were very sweet. I added just 1 TBS of butter and felt it was very tasty already. So easy to make and very delicious. II didn't add the dill b/c I was out.

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  • on May 06, 2009

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    These were amazing - Ina rules the earth. Follow exactly. Great w/ both the parsley and dill.

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  • on April 14, 2009

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    This carrot recipe is so colorful, easy to prepare and delicious! I chose to steam the carrots and add the butter and parsley/dill combo to the cooked carrots before serving. This recipe is a keeper!

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  • on March 01, 2009

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    Very nice recipe. I substituted 1/3 cup of no-salt chicken stock instead of water. Used both dill and parsley. Very nice flavor -- just be sure not to over-cook them. Also, I've found that using fresh carrots (with the greens still on as opposed to bagged carrots makes a real difference. Brighter flavor, tender flesh.

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  • on January 03, 2009

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    Just another example of how classic food prepared in simple ways can be elegant and delicious. The warm butter taste pairs perfectly with the sweetness of the carrots.

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