1 pound carrots peeled and thickly sliced
1 tablespoon unsalted butter
3/4 cup water
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives, for garnish


1. Combine the carrots, butter, water, sugar, salt, and pepper in a sauce pan.

2. Bring to a boil, cover, and cook for 5 minutes, until most f the moisture has evaporated and the carrots are just tender. If an excess amount of liquid remains in the pan, cook, uncovered, for a few minutes, or until most of the liquid has evaporated and the carrots start sizzling.

3. Sprinkle with the chives, and serve as son as possible.
Carrots make a wonderful accompaniment to roasts of any meat. In this Jacques Pepin recipe, he cooks them with a little water and butter so that by the time they are done cooking you will have almost no liquid left. By cooking them this way, you retain all of the nutrients and vitamins which are lost when the carrots are cooked in a large amount of liquid.
Carrots with Chives
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