Sauteed Carrots with Lemon and Marjoram

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Sauteed Carrots with Lemon and Marjoram

 

3 tablespoons olive oil

1 large clove garlic, minced

2 pounds carrots, cut diagonally into 1/2-inch slices

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 tablespoon chopped fresh marjoram

4 teaspoons lemon juice

 

In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over

moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt,

the pepper, and the dried marjoram, if using. Cook, covered, stirring

occasionally, for 5 minutes.

 

Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until

the carrots are very tender and beginning to brown, about 8 minutes longer.

 

Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and

1/4 teaspoon salt, the lemon juice, and the fresh marjoram, if using.

 

Yield: 4 servings (Serving size: 4 servings)

 

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