Serves 4
- 2 bunches heirloom carrots
- Water, as needed
- 2 tablespoons butter
- 1 teaspoon sugar
- Pinch salt, additional as needed
- Pinch pepper
- Chopped pistachios, for garnish
Clean and trim the carrots as needed. Place them in a layer on the bottom of a large sauté pan. Pour water over the carrots, enough to just cover them. Add the butter, then sprinkle with sugar, salt, and pepper. Bring the water to a boil, then reduce to a simmer. Stir occasionally to promote even cooking, gently turning the carrots over in the liquid as it cooks and water evaporates. When no more water remains in the pan, the carrots will be done, tender, and slightly glazed with sugar. Taste and season with additional salt as needed.
Garnish with pistachios and serve immediately.
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