Carrot olive oil

This is a side dish simple and delicious, the secret is in the cooking should be on hight heat, then lower. The carrots don’t became soft, but crisp with a good flavor.
Carrots (to taste)
Olive oil

Peel the carrots as a potato, not scraped because the outcome isn’t the same taste. Cut into slices the carrots and place in a pan with a little hot olive oil. Cook over high heat because they have to brown, for about ten minutes. Add the salt. Turn down the heat and throw half a glass of water and cook for another 10 minutes until the water has dried and the carrots are cooked.

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