Sautéed Carrots

• 250g peeled/sliced carrot
• 1/2 Tablespoon of extra virgin olive oil
• 1/2 Tablespoon of butter
• 1/2 Tablespoon of fresh thyme
• A good pinch of salt

Method

• Peel and slice carrot
• Heat up olive in a pan to a medium heat
• Add carrots evenly spread in the pan and place lid on - Cook for 4 minutes
• Remove the lid and add the butter
• Sauté for 3 minutes (continuous stirring)
• Add fresh thyme, continue to saute for a further 2 minutes
• Add salt to season and serve