INGREDIENTS:
3 tablespoons oil
3 cups shredded carrots, peeled and trimmed
1/2 onion, sliced finely
2-4 garlic cloves, de-germed and minced
1 tablespoon of herbs of your choice
1/4 cup white wine
Salt and pepper to taste
METHOD:
Heat a large sauté pan over medium-high heat. Add the oil.
When the oil begins to shimmer, add the vegetables. Sauté until they soften and color a little, about 5 minutes.
Add the wine, cover, and sauté a few minutes longer. When the vegetables are tender, season with salt and pepper and herbs. If there is still a lot of liquid in the pan, remove the vegetables to a bowl and cook the liquid long enough to form a glaze, and pour over the shreds.
YIELD: Serves 4
SOURCE: Chef Andrew Cohen
