Noodles With Herbed Carrots
"Woman's World Magazine 5/2/00. Everyone loves buttery noodles. And convenient, storebought grated carrots help you get this extra-special version on your table in just 20 minutes. Sage is widely available dried or fresh; dried varieties come ground and "rubbed", or crumbled."
photo by HokiesMom
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 8 ounces egg noodles
- 3 tablespoons butter
- 1 1⁄2 cups shredded carrots, from one 10-oz . pkg
- 1⁄3 cup chopped fresh parsley
- 3⁄4 teaspoon dried rubbed sage
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Cook noodles according to package directions; drain.
- In same pot melt butter over low heat. Add carrots; cook, stirring occasionally, until softened, 3-4 minutes. Stir in parsley, sage, salt, and pepper.
- Add noodles; toss to coat.
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Reviews
-
This got mixed reactions at our house. I never used sage before (I had to buy it for this recipe) and I'm not sure if we really care for it. I cooked the noodles and the carrots together. I then added the butter and the herbs. It seemed like it was missing something so we added 1/4 teaspoon of garlic powder. I do agree that it serves more then 4- I think it would serve 6-8. -
My kids even rated this a 5 star recipe! I used carrot ribbons I made from fresh carrots instead of using the prepackaged carrots. Nice blend of flavors. I do think it serves more than 4 servings and probably more like 6. (I'm sorry too because I forgot to purchase fresh parsley but will add that the next time). I'll be making this often through the year as my kids raved over it. I think I may even try zucchini ribbons with it too. Thanks Jackie! Tagged in Zaar Chef Alphabet April 2008
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
