- 1 pound carrots, cut into 2-inch julienne strips
- 1 teaspoon minced garlic
- 1 tablespoon canola oil
- 1 tablespoon butter
- 2 tablespoons minced chives or parsley
- In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives. Yield: 4 servings.
Originally published as Chive Carrots in Taste of Home February/March 1997, p17
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