Instructions: In a 10" nonstick skillet, heat the corn oil over moderately high heat for 1 minute. Add the carrots and cook, stirring, for 1 minute. Stir in 1/4 cup of water and steam, covered, over moderate heat, shaking the pan occasionally, for 3 minutes or until the liquid has evaporated.

Add the potato and the remaining water and steam, covered, for 3 minutes or until the water has evaporated and the vegetables are just tender.

Season with pepper and sprinkle with chives.

Sugars: 0/0

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