Glazed Carrots

Servings: 1

Ingredients:

• 1-2 medium carrots, washed, and peeled
• salt, course, to taste
• 1/4 teaspoon pepper, black
• 2 tablespoons butter, unsalted
• 1 1/2 tablespoons parsley, chopped

Directions:

1. Cut the carrots diagonally in 1/4-inch slices.
2. Place the carrots in 2-3 ounces of water, salt, and pepper in a large (10 to 12-inch) sauté pan and bring to a boil.
3. Cover the carrots with a cartouche and cook over medium-low heat until the carrots are just cooked through but still crisp (al dente).
4. Maintain just enough water in the pan to cook the carrots.
5. When the carrots are cooked and most of the water evaporated, add butter and sauté for another minute, until the all water evaporates and the carrots are glazed with butter.
6. Off the heat, toss with the parsley, check seasoning and serve.