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Sautéed Carrots With Mint and Shallots

Makes 4 servings

• 8 medium carrots, cut into 1/2-inch-thick slices on the diagonal
• 2 tablespoons extra-virgin olive oil
• 2 large shallots, chopped (about 1/4 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, rinse with cold water and drain again. Set aside.

In a large skillet over medium heat, heat the olive oil. Add the shallots and sauté 1 to 2 minutes, or until slightly softened. Add the garlic and sauté briefly. Add the carrots, mint, and salt and pepper. Sauté for about 2 minutes, or until the carrots are hot and slightly crispy on the surface.

(From “ Hip Kosher ” by Ronnie Fein, Da Capo Lifelong Books.)

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