Glazed Carrots

Carrots simmered in water with butter and a little sugar until the liquid cooks away and leaves a glossy glaze. The cooking water becomes the sauce, so there is nothing to drain.

Serves 4

Ingredients

• 1 lb carrots, peeled and cut into ½-inch coins or batons
• 2 tablespoons butter
• 1 teaspoon sugar or honey
• Salt
• Water, to barely cover
• Chopped parsley (optional)

Boiling & Steaming

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Cooking with Water and Vapor→

Method

Simmer the carrots

Put the carrots in a wide skillet or saucepan in a single layer, then add the butter, sugar, a pinch of salt, and just enough water to barely cover. Bring to a boil, then reduce to a lively simmer and cook, uncovered, until the carrots are tender and the water has nearly evaporated, 10–15 minutes.

Glaze and finish

Once the water is gone, keep cooking another minute or two, swirling the pan, so the butter and sugar coat the carrots in a shiny glaze — don't let it brown. Season with salt and finish with parsley if you like.