You wouldn’t think that butter, water and salt and 5 minutes cooking would result in carrots that taste so carroty and so good. The original recipe is from French chef Raymond Blanc and , featured in Bee Wilson’s cookbook “The Secret of Cooking.” Yield: 2 servings.
Butter-Poached Carrots
Recipe from Bee Wilson, Adapted by Eric Kim in New York Times Cooking
Ingredients
- 9 ounces carrots, peeled, trimmed and cut into ½-inch coins (2 to 4 medium)
- 1 tablespoon unsalted butter
- Salt
Preparation
Step 1 – In a small saucepan with a lid, combine the carrots, butter, ¼ cup water and a fat pinch of salt.
Step 2 – Put the lid on the pot and place over high heat. Simmer vigorously until the carrots are tender, and the water and butter have reduced and become glossy, 5 to 8 minutes. Add a tablespoon or two of water if the pan begins to dry out. Serve warm.
