Sauteed Carrots
Sliced carrots are simmered until tender and finished in a pan with butter and a touch of honey.
Ingredients
- 2 pounds carrots peeled and sliced diagonally 1/4 inch thick, 900 g
- 1/3 cup water 80 ml
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon unsalted butter 14 g
- 1 tablespoon honey 15 ml
- 1 tablespoon chopped fresh parsley
Instructions
- Place the sliced carrots in a large skillet with a tight-fitting lid.
- Pour the water over the carrots.
- Sprinkle the kosher salt and black pepper into the pan.
- Turn the heat to medium-high and bring the water to a boil.
- Cover the skillet, reduce the heat to medium-low, and cook for 7 to 8 minutes until the carrots are fork-tender.
- Remove the lid and add the butter and honey.
- Stir the carrots continuously as the butter melts and the remaining water evaporates.
- Take the skillet off the heat.
- Stir in the chopped parsley and serve warm.
Notes
Cut the carrots into pieces of similar thickness so they all finish cooking at the same time.
If the water evaporates before the vegetables are tender, add another tablespoon of water and cover the pan again.
Use a wide skillet so the vegetables sit in an even layer. This helps them cook uniformly.