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Ingredients
- 1 pound carrots, cut into chunks
- Salt to taste
- 2 tablespoons butter
- Chopped fresh parsley, chervil, or mint leaves for garnish, optional
Method
- Put the carrots in a saucepan with a pinch of salt and water to cover them about halfway.
- Add the butter, cover the pan, and turn the heat to medium-high.
- Simmer until the carrots are nearly tender, about 20 minutes.
- Uncover; much of the water will have evaporated.
- Continue to cook until the carrots are shiny; if they threaten to burn, add a tablespoon or two of water.
- When theyre done, taste and adjust seasoning if necessary; garnish if you like, and serve.
