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Carrot Crisp Sautéed with Thyme & Butter

4 or 5 Carrots, Medium Large, 1/4 inch Slice

2 Tablespoons Butter

1 Tablespoon Olive Oil

3 or 4 Sprigs Thyme, Remove leave and pinch as adding to the skillet

Salt & Pepper to taste

Dash of Nutmeg

Place Olive Oil & Butter in a medium heavy skillet, at medium temp melt

Add rest of ingredients, mix around on the occasion until desired doneness.

I prefer my veg really crispy, so this didn’t take lone!

Serve with New York Strip Roast & Saffron & Almond Rice!

 

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

 

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

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