I found this recipe in Gourmet years ago and have been making it ever since. In France many swear by cooking these carrots in the pure water of Vichy and say it brings out the best of the vegetable’s delicate flavor, but in truth the dish is delicious made with good water of any origin.
- 1 lb. fresh carrots
- 2 T unsalted butter
- ¼ C water
- 1 t sugar
Peel and diagonally cut carrots into ⅛-inch thick slices.
In a heavy saucepan combine butter, carrots, water and sugar and cook, covered, over low heat, stirring occasionally, until tender – about 15 to 20 minutes.
Wasn't that easy? Enjoy!