Tuesday, August 21, 2012
Parsley and lemony sorrel give these carrots a little pick-me-up for summertime.
1 bunch carrots, brushed clean and sliced at an angle
Splash chicken or veggie broth
2 oz fresh sorrel leaves, chopped
Handful flat leaf parsley, chopped
Salt and freshly ground white pepper
Heat a wide pan over medium-high heat. Drizzle in a thin layer of olive oil, then add the carrots and stir to coat lightly. Cook, stirring every couple minutes or so, until the carrots are golden brown on at least one side. (If they're not browning, stir less frequently. If they're browning too quickly and sticking to the pan, turn the heat down to medium and add a pinch of salt to bring out a little extra liquid.)
Add a splash of broth and cover the pan to let steam for another 2-3 minutes or until the carrots are desired tenderness. Turn off the heat and fold in the sorrel, parsley, and a pinch or two of salt. Let sit for about a minute, then sprinkle with white pepper and serve.