Full of vitamin C and B6 and beta-carotene.
- 1 tablespoon olive oil
- 4 medium carrots (about 1/2 lb.), peeled and cut into matchstick strips
- 1 large Russet potato, peeled and cut into matchstick strips
- 1/8 teaspoon black pepper
- 1 tablespoon snipped fresh chives or minced parsley
In 10-inch nonstick skillet, heat oil over moderately high heat 1 minute. Add carrots and cook, stirring 1 minute. Stir in 1/4 cup water and steam, covered, over moderate heat, shaking pan occasionally, 3 minutes or until liquid has evaporated. Add potato and another 1/4 cup water and steam, covered, until water has evaporated and vegetables are just tender, about 3 minutes. Season with pepper and chives or parsley.