Quick-Braised Carrots With Butter

Velouria's Note:

I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb carrots, peeled and cut into 1/4 inch-thick slices or 1 lb baby carrots
• 2 tablespoons butter or 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 1/4 cup water
• 1 tablespoon maple syrup or 1 teaspoon sugar
• salt, to taste
• fresh ground black pepper, to taste
• 1 -2 tablespoon minced fresh parsley or 1 -2 tablespoon mint, for garnish

Directions:

1. Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
2. Turn heat to medium-low and cook for 5 minutes.
3. Uncover saucepan and raise the heat a little.
4. Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
5. Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
6. Taste and adjust salt and pepper if necessary.
7. Garnish with the fresh parsley or mint and enjoy!

Reviews

[Mgnbos]

Quick, as promised, and tasty - these went over well with everyone. I opted to use maple syrup.

[Reddyrat]

This turned out really well. I split it and used 1/2 pound of chopped carrots. I inadvertently neglected to split the sauce - I used 1/4 cup water and 1 T maple syrup and 1 T butter. But it still turned out great. Will definitely make again.

[acerast]

Simple and very delicious. The maple syrup enhanced the natural sweetness of the carrots. So simple to prepare on a busy week night and quick but elegant for a side to a formal dinner. Thanks Velouria. (Have made this again with the sugar - it's that good and soooo simple!!)