Quick-braised carrots

  • Serves 4 to 6.
  • 10 minutes to prep, 10 minutes to cook.

This technique is meant for storage carrots, the sort you get wrapped in plastic from the grocery store in January. We tend to eat them raw and unthinkingly, but this will boost the flavor and, without much work, make them a legitimate part of a meal.

    • 1 pound carrots

    Peel the carrots and slice them thickly — about a third of an inch, or, if you have smallish hands, the thickness of the last joint of your pinky. Precision isn’t critical, but do try to get them even so they’ll cook evenly. They’ll look nicer if you slice them on the bias.

    • 1–2 teaspoons sugar
    • 1–2 teaspoons fresh lemon or lime juice
    • 1/4 teaspoon salt
    • 1 tablespoon butter
    • 3 tablespoons water

    Place with the carrots in a pan, cover, and bring to a boil. Cook until the carrots are crisp-tender, 5 to 10 minutes, then remove the cover and let any remaining water boil off. Continue cooking the carrots in the butter a minute to glaze them.

    • 1 tablespoon finely chopped fresh parsley, chives, or tarragon (optional)

    Add just before serving.