Shredded Carrots Sauté


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


Heat a large sauté pan over medium-high heat. Add the oil.

When then 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 liquid long enough to form a glaze and pour over the shreds.

YIELD: Serves 4

SOURCE:  Chef Andrew Cohen

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