Sauteed Baby Round Carrots and Spinach over Mashed Potatoes

I've never sauteed carrots, but read that they taste good prepared in this way. So I decided to give this a try with baby round yellow carrots that we had picked up on Saturday. I sauteed in a little bit of oil in a saucepan, an onion that had been sliced into maybe quarter-inch thick half-moons, just for a few minutes till the onion started losing its whiteness. Then I added the carrots that I had sliced into thirds, stirred, then reduced the heat to low and covered. I checked after 5-7 minutes and when I found that the carrots had softened (I think it was about 7 minutes), I added half of a thinly sliced jalapeno as well as spinach leaves that I had hand torn into halves. I sprinkled some salt on top of the leaves, mixed, and covered, keeping the heat on low-medium. I mixed every few minutes till the spinach cooked down in about 7-10 minutes. I served this over mashed potatoes. I had picked up a prepared asparagus salad, and served that, as well.

Yesterday I did two extensive back-to-back photo shoots, totaling over 1100 images in about 4 hours. I wasn't tired and was interested in making dinner, but my wife, who helped, was tired and wanted to eat soon, so we went out to Sitar India Palace and had good South Indian food.