This is the season for many things with carrots.
Why not start with a quick and easy saute?
Sautéed carrots and butternut squash with fresh thyme and tangelo juice.
All it needs is 5, 6 medium-sized carrots washed, peeled then rinsed. Cut into cylinders. I call them cylinders because I’m not sure what else to call ’em. And butternut sqash, about 1/2 a cup (what I had left), cut into small wedges.
In a frying/ saute pan, add a knob of butter and a sprig or two of fresh thyme. Add the carrots and butternut squash after a minute or so and season with salt and pepper (red chili flakes, black pepper) if you so desire. Or leave it close to the end. I like the idea of a bit of heat, to contrast the sweetness of the carrots and butternut.
Toss so the vegetables are ‘covered’ in thyme butter. Squeeze the juice of 1/2 a tangelo and cover with a lid. Let simmer (on low heat) for 8 – 10 minutes, tossing every few minutes.
Add the juice of the other half of the tangelo and check for seasoning. Adjust to taste. Let the vegetables cook a bit more till they are soft – or a sharp knife passes easily through the thickest part.
Take off the heat and serve as part of a meal – with meats, carbs, etc.
Enjoy the ‘orange’ of the season.
What’s your favourite carrot saute?