Psst! Carrots! Carrots! –Gilbert Blythe, Anne of Green Gables
Photo and recipe from simplyrecipes.com.
- 1 pound carrots, peeled
- 2-3 Tbsp unsalted butter
- 1 teaspoon salt
- 1/3 cup chicken stock (use vegetable stock for vegetarian option)
- 1 heaping tablespoon sugar
- 1/4 teaspoon white pepper (optional)
Slice the carrots into 1/8 to 1/4-inch disks or diagonally. Try to cut the pieces so they are about the same size as each other, so they cook evenly.
Melt the butter in a pan over medium-high heat, then add carrots. Toss to combine and reduce heat to medium. Sprinkle salt over carrots and toss again. Sauté for 3-4 minutes, then add the sugar and white pepper (if using) and toss to combine. Add the stock. Cover the pot and cook for another 3 minutes.
Uncover the pot and increase heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid. Turn off the heat and taste. Add more salt and sugar to taste.
Yield: Serves 4 as a side dish.