My mom introduced me to this yummy carrot recipe several years ago on a September visit to Harbor Springs. Since then, I have made them throughout the winter when carrots seem to be the only fresh vegetable that looks good in the market. I made them last night and was reminded that these carrots make a spectacular side dish during any season! This is such a tasty dish that I have also been known to add them to the Thanksgiving menu.
2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper (I like to add a *smidge* more, I love pepper!)
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.