Sauteed Carrots With Mint and Shallots

Sauteed Carrots With Mint and Shallots

8 medium carrots, cut into ½-inch-thick slices on the diagonal

2 tablespoons extra-virgin olive oil

2 large shallots, chopped (about ¼ cup)

2 medium garlic cloves, minced

2 tablespoons minced fresh mint

Salt and freshly ground black pepper, to taste

In a medium saucepan, bring several inches of lightly salted water to a simmer. Add the carrots, return to a simmer and cook until the carrots are tender but firm, about 5 minutes.

Drain the carrots under cold water and set aside.

In a large skillet over medium, heat the olive oil. Add the shallots and saute 1 to 2 minutes, or until slightly softened. Add the garlic and saute briefly.

Add the carrots, mint, and salt and pepper. Saute for about 2 minutes or until the carrots are hot and slightly crispy on the surface.

Serves four.

"Hip Kosher" by Ronnie Fein (2008 Da Capo Lifelong Books, $16.95)