Yield:
Serves 4Ingredients
1 bunch carrots
1 cup water
1/2 teaspoon salt
3 tablespoons butter
Instructions
If the carrots are young and small, scrape them and use whole. Otherwise, cut into peg-shaped pieces. Put them with the other ingredients into a shallow pan or skillet, cover, and cook for 15 minutes. Remove the cover and continue cooking until the water has evaporated. Then shake and toss them over the heat until they are shiny and golden brown.
