The oregano in this quick-and-easy recipe gives an unusual and lively mediterranean zip to the sweetness of carrots, one of our favorite root vegetables. So bright and appealing (and so packed with health-promoting beta-carotene), carrots are always welcome on the winter table.
6 carrots, cut lengthwise in ½ inch strips
2 to 3 tablespoons butter (or half butter, half olive oil)
1 tablespoon water
2 teaspoons dried oregano
1. Place carrots in a heavy pan with butter, water, and oregano.
2. Cover and steam until carrots are crisp-tender.
3. Remove cover and caramelize slightly.
Adapted from This Organic Life, by Joan Dye Gussow (Chelsea Green, 2001). Copyright (c) 2001 by Joan Dye Gussow. Reprinted by permission of Chelsea Green.
Adapted from This Organic Life, by Joan Dye Gussow (Chelsea Green, 2001).