Butter-Glazed Carrots

Name: Butter-Glazed Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: France
Ingredients: 600 g (1⅓ lb) carrots, peeled, sliced on the diagonal 1 cm thick, or small whole carrots; 30 g (2 tbsp) unsalted butter; 1 tbsp sugar or honey; 3 g (½ tsp) fine sea salt; 200 ml (¾ cup + 1 tbsp) water; 1 tsp lemon juice; 1 tbsp parsley, chives or dill, chopped

Cooked in their own glaze until tender, sweet and shiny

Serves: 4
Hands-on: 10 min
Total: 25 min
Level: Easy

Carrots simmered in a small amount of water, butter, sugar and salt — then uncovered so the liquid reduces to a glossy glaze — are one of the simplest things you can cook and one of the most satisfying. No draining, no lost flavor.

Ingredients

600 gcarrots (1⅓ lb)peeled, sliced on the diagonal 1 cm thick, or small whole carrots
30 gunsalted butter (2 tbsp)
1 tbspsugar or honey
3 gfine sea salt (½ tsp)
200 mlwater (¾ cup + 1 tbsp)
1 tsplemon juice
1 tbspparsley, chives or dillchopped

Diet: Vegetarian, Gluten-free
Allergens: milk
Origin: France (Vichy-style)

Method

Put the carrots in a wide frying pan in a single layer with the butter, sugar, salt and water.
Bring to a boil, cover and simmer over medium heat until the carrots are just tender to a knife, 6–8 minutes. 7 min
Uncover, turn the heat to medium-high and cook, shaking the pan often, until the liquid has reduced to a glossy glaze that coats the carrots, 4–6 minutes. 5 min
If the carrots are not yet tender when the glaze is ready, add a splash of water and keep going.
Add the lemon juice and herbs, toss and serve.

Why it works

Covered first, the carrots steam in very little liquid so their flavor isn't diluted. Uncovered, the water evaporates and leaves butter, sugar and the carrots' own dissolved sugars behind, which emulsify into a glaze that clings. A drop of lemon keeps it from tasting too sweet.

Common mistakes

Too much water: it takes forever to reduce and the carrots overcook.
Walking away at the end: once the water is gone, the glaze can burn in a minute.
Unevenly sized pieces: cut them evenly so they finish together.

Variations

Cumin and orange: Use orange juice in place of half the water and add ½ tsp toasted cumin seeds.

Make ahead and storage

Keeps 3 days; reheat with a splash of water.

Notes

Vegan: use olive oil and sugar or maple syrup.