A very quick way of cooking carrots for when time is short! I have been using this recipe for 30years LOL.
Edited to add:
I now have a julienne peeler (like a potato peeler only it cuts nice slim sticks) and this recipe is ideal for cooking carrots shredded with it. :)
All of my life Dad has refused to eat anything with cornmeal in it. He always claimed to be able to taste the presence of even the slightest amount. Frequently, we would have to check the labels, because we were absolutely certain there was no cornmeal in foods that he proclaimed there was (He always claimed to have had too much cornmeal when he was US Army Airborne). I served this with trepidation at a recent dinner party, knowing he would be present, but made sure I had an alternate to accomodate him. Mom and I watched in amazement, while for the first time in our lives, Dad ate his without complaint...and shock of all shocks...he went back for seconds, then told Mom she should get the recipe.
This recipe is from a great cookbook "How to cook everything" by Mark Bittman. I like to cook the broccoli for about 2 minutes less time so it is still very crisp and I serve it at room temperature. The recipe called of only 1 tsp of minced garlic but I love that garlic. Don't be afraid of the anchovies just think how good they are in a Caesar salad!!