Ingredients
Preparation
Brush the carrots clean under running water and chop them coarsely the size of a cork. Put them into a medium pan—they need to be in a single layer—with two tablespoons of water and a thick slice of butter, about 2 tablespoons (30g). Bring to a boil, cover with a tightly fitting lid, then let them cook at a moderate pace for seven or eight minutes. You need no salt, pepper, or sugar. Remove the lid and check for tenderness. The idea is that they are tender but still retain a modicum of bite. Drain and serve.
