- 1 pound carrots, cut into 2-inch julienned strips
- 1 small onion, finely chopped
- 5 fresh mushrooms, sliced
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon garlic salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- In a large skillet, saute vegetables and seasonings in butter for 8-10 minutes or until vegetables are crisp-tender. Serve immediately. Yield: 4 servings.
Originally published as Carrot Mushroom Medley in The Best of Country Cooking Annual 2005, p85
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