France | Vegetables | Carrots | Braising

Carottes Étuvées au Beurre

(French carrots braised in butter)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Carrots peeled, cut in 1/4" rounds 1 1/2 lbs
Water to cover
Sugar 2 tsp
Salt & white pepper to taste
     
Butter 2 Tbsp

METHOD

  1. Place the carrots, water just to cover, sugar, salt and pepper into a heavy-bottomed saucepan. Bring to a boil.
  2. Reduce heat to low and simmer gently 20-30 minutes until carrots are cooked through and water has almost evaporated out.
  3. Toss carrots with the butter, adjust seasoning and serve.

VARIATIONS

  • Add 1t cuminseed if you like.
  • A little chopped parsley can be stirred in with the butter.
  • Cream can be substituted for the water.
  • Carottes glacées: instead of water, use beef or chicken stock and use 1T of sugar and 4 Tbsp of butter.