Carrots add colorful notes to vegetable dishes, and with their year-round availability, they're a convenient trick to keep on hand. Naturally sweet, carrots need very little adornment. Here we've braised them in butter and water, and then finished them over high heat with a pinch of sugar to glaze them lightly. Add a sprinkling of fresh tarragon, a pinch of sea salt, and a few grinds of black pepper and voilà, you have a welcome addition to any meal.
|1 pound||fresh carrots (peeled, cut in half lengthwise and again crosswise into 2-inch pieces)|
|3 tablespoons||salted butter|
|2 tablespoons||fresh tarragon (minced)|
|dash||Sea salt (such as Maldon)|
|dash||Freshly ground black pepper|
Place the carrots and butter in a large skillet over medium heat. Cook until the butter melts, stirring to coat the carrots. Add the water, and cover the pan. Lower the heat to medium-low and cook until most of the water evaporates, 8 to 10 minutes.
Uncover, sprinkle the carrots with the sugar, and continue cooking, stirring often, until the carrots are just tender, lightly glazed, and shiny. Stir in the tarragon and season to taste with sea salt and pepper. Serve hot.