Sauteed Carrots with Borage

I grew up eating carrots in this manner. Instead of borage, you can use any kind of herb, such as parsley or basil.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 3
Yield: 3 servings

Ingredients

  1. 1 tablespoon butter
  2. ½ pound carrots, sliced
  3. ⅓ cup water, or more as needed
  4. salt
  5. 2 teaspoons borage leaves, finely chopped

Instructions

  1. Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.
  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.
  3. You can use parsley instead of borage.

Nutrition Facts

Calories 66 kcal
Carbohydrate 7 g
Cholesterol 10 mg
Dietary Fiber 2 g
Protein 1 g
Saturated Fat 3 g
Sodium 83 mg
Sugars 4 g
Fat 4 g
Unsaturated Fat 0 g

 

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