Friday, September 2, 2011

Carrots Braised in Butter

Carrots Braised in Butter
from Mastering the Art of French Cooking

1 1/2 lbs carrots, peeled and quartered
1 T sugar (to develop the flavor)
1 1/2 c water
1 1/2 T butter
1/2 tsp salt
pinch of pepper
Combine carrots, sugar, water, butter, and salt in a medium saucepan, bring to a boil. Cover and boil slowly for 30-40 minutes or until the carrots are tender and most of the water has evaporated. Correct the seasoning.