Sautéed Carrots

Carrots browned in a pan until the edges turn sweet, then finished with butter and Mama Nina Mix.

You'll need: stainless steel sauté pan with a lid

Ingredients

• 1 lb carrots, peeled, sliced into 1/4-inch coins
• 1 1/2 tbsp olive oil
• 1 tbsp Mama Nina Mix
• 1/4 cup water
• 2 tsp unsalted butter or ghee
• 1 tbsp fresh parsley, chopped (optional)

Method

1. Heat the olive oil in the sauté pan over medium-high heat.
2. Add the carrots in one layer. Cook 4–5 minutes, stirring once or twice, until browned in spots. Tip: Browning brings out the sweetness.
3. Add the Mama Nina Mix and stir 30 seconds. Tip: The Mix goes in the pan, not on the plate.
4. Add the water, cover, and turn the heat to medium. Cook 4–5 minutes, until just tender.
5. Take off the lid and cook 1–2 minutes, until the water is gone. Add the butter and toss until it melts. Scatter the parsley and serve hot.

Don't be salty.