Carrots are a fundamental staple of the kitchen. They are part of the culinary triumvirate of carrot, celery, and onion that is the basis of so many broths, braises, and stews. Carrots are available year-round, though they do have specific seasons regionally. Here in California they are at their sweetest and juiciest in late spring and fall. Look for fresh carrots that have been grown locally and harvested recently with their greens still attached. The difference in taste between such a carrot and one already peeled, cut, and sealed in a plastic bag is enormous. A fresh carrot will cook better and add more flavor to your food. There are many varieties of carrots; some of them are not even orange. Check out your local farmers’ market to see what is growing in your area. When you buy carrots with their tops intact, remove them before putting them in the refrigerator. The carrots will keep better without them.
Ingredients
Preparation
This is more of a general method rather than a recipe. Peel the carrots and cut them into slices or sticks. Put them in a heavy pot or pan and add water to come about halfway up the carrots (don’t pile them higher than an inch or so in the pan; use a larger pan if you have to). Add a good pinch of salt and a couple of teaspoons of butter per serving. Bring the water to a boil, turn down the heat so the water is simmering, and cover the pan. Cook until the carrots are tender. Take off the lid and let the liquid boil down until it has made a buttery sauce that coats the carrots. Remove the carrots from the pan immediately as the sauce will continue to reduce in the hot pan. If it reduces too much, it will separate; add a bit of water to bring it back together. Oil can be used instead of butter, but it won’t make as thick a glaze. Right at the end of the cooking, stir in a spoonful of chopped cilantro, parsley, or basil.
