Carrots with basil and sherry
6-7 Carrots - peeled and sliced
2 T Olive Oil
3 T Fresh Basil - chopped fine
3 T Cream Sherry
Salt and pepper to taste
Heat olive oil over medium heat in saute pan. Add carrots. Cover and cook until almost tender, stirring occasionally. Add the basil and cream sherry. Add salt and pepper. Cover and cook until desired tenderness.
(Also shown in this photo is the Stuffed Portobello Mushroom Caps. Recipe under Entrees.)