Don’t miss out on this simple carrot recipe. It’s delicious!
Peel the carrots and cut them into rounds or sticks. Be sure the pieces are about the same size so that they cook evenly. (If you use baby carrots, don’t bother to peel them.)
Put the carrots in a saucepan or heavy pot and add water (or white wine or stock) to come about halfway up the carrots. Add a pinch of salt and a couple of teaspoons of butter per serving.
Bring to a boil then adjust heat so the mixture is simmering then cover the pan. Cook until the carrots are tender—they will just yield to the tip of a knife.
Remove the lid and let the liquid boil down until it is nearly gone, making a butter sauce that coats the carrots (about 10 to 20 minutes). Remove the carrots from the saucepan before the sauce completely reduces—if the sauce reduces too much and starts to separate, add a bit of water to bring it back together.
At the end of the cooking, add freshly ground pepper to taste or stir in a spoonful of chopped cilantro, dill, mint, parsley, basil, or chervil.
Serve hot, warm, or at room temperature within an hour or two.
You can repeat this recipe using parsnips or turnips.
Vegan note: To make this recipe vegan, use oil (try extra virgin olive oil) instead of butter, but it won’t make as thick a glaze.