Makes 4 servings. Difficulty
6 carrots, peeled and cut into thin diagonal slices 1 Tablespoon unsalted butter 1 teaspoon fresh lemon juice 1 Tablespoon fresh oregano, chopped Salt and freshly ground black pepper
Blanch carrots in boiling, salted water for 5-7 minutes or until they are just tender. Immediately drain and plunge them into a bowl of ice water. Let sit for 2 minutes, then drain.
Right before you are ready to serve, heat butter in a medium skillet over medium-high heat. Add blanched carrots, fresh lemon juice and oregano. Sauté for 2 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.