Sauteed Carrots

By anonsouthernbell

If you can find them, the ones with the tops still attached tend to be sweeter.

Carrots can be cut a day ahead and stored covered in water in the refrigerator. Drain well before using.

Ingredients

• 2 pounds carrots
• 1 tea kosher salt
• 1/4 tea freshly ground black pepper
• 2 tabl unsalted butter
• 1 1/2 tabl chopped fresh dill or flat-leaf parsley

Details

Servings 6

Preparation

Step 1

Peel the carrots and cut them diagonally in 1/4 in slices. You should have about 6 c of carrots. Place teh carrots, 1/3 c water, the salt and pepper in a large (10-12in) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7-8 minutes, until the carrots are just cooked through. Add the butter and saute for another minutes, until the water evaporates and the carrots are coated w/butter. Off the heat, toss with the dill or parsley. Sprinkle w/salt and pepper and serve.