Sautéed Carrots

Total time: 25 minutes
    I always have carrots in my fridge.  They keep well so don't have to be used right away and it's nice to have a veg around in case of emergency!  Besides, they're good and good for us!

 Ingredients:

• 2 - 3 carrots 
• 1 tbs olive oil
• 1 tbs butter
• 1/4 cup chicken stock

 Instructions:

• Peel carrots, cut in half, then each half again so you have carrot sticks. 
• Melt butter and oil in a small skillet just big enough to hold carrots. 
• Add carrots and sauté 10 minutes, turning occasionally until they develop a golden color.
• Add stock, cover and continue cooking until done, another 7 - 10 minutes. 
• Uncover, cook off pan juices and serve.