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Ingredients
- Slice the carrots as evenly as you can so they cook at the same rate.
- 3 tablespoons unsalted butter
- 2 pounds carrots , peeled and cut diagonally into 1/4-inch-thick slices
- Salt and pepper
- 2 tablespoons finely chopped fresh chives
Preparation
Step 1
1. Melt butter in large skillet over medium heat. Add carrots and ½ teaspoon salt and cook, covered, until steam begins to escape from under the lid, about 5 minutes. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are just tender, 15 to 20 minutes.
2. Remove lid, add ¼ teaspoon pepper, and cook, stirring occasionally, until liquid is evaporated and butter begins to brown, about 5 minutes. Sprinkle with chives and season with salt and pepper. Serve.
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