Spicy Carrots with Pepperoncini

By [e-mail]

Ingredients

• 1/4 C olive oil
• 1 med. onion, halved & sliced
• 4 thinly sliced garlic cloves
• 2 ribs thinly sliced celery
• 2 Roma tomatoes, julienned
• 8 thinly sliced pepperoncini
• 2 T butter
• 1 1/2 lb carrots, cut into 3/4" pieces
• 1 C vegetable stock
• Salt & pepper

Preparation

Step 1

In deep skillet, heat oil til shimmering; add onion, garlic & celery; cover & cook over mod hi heat, stirring occasionally, til almost softened, @ 5 min. Add tomatoes & pepperoncini & cook til vegetables are softened, @ 3 min. Scrape vegetables into med bowl & wipe out skillet.
Melt butter in skillet; Add carrots & season with salt. Cover & cook over mod heat til barely tender, @ 6 min. Add vegetable stock, cover partially & cook over mod-hi heat, stirring occasionally til tender & liquid had reduced to a glaze, @ 10 min. Stir in pepperoncini mixture & cook just until heated thru. Season with salt & pepper; serve

301 Cal