- 1 1/2 pounds carrots, peeled, cut into 3-inch lengths and halved lengthwise (thicker ones quartered)
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Add carrots, butter, salt, and pepper to a 2-quart or larger pot. Add 1 cup water and bring to a boil over high heat. Stir, cover pot, reduce heat to low, and cook for 20 minutes. Remove lid and stir. If a lot of water remains, increase heat to medium-high and continue to cook until most liquid has evaporated and carrots are fork-tender and sweet, 8 to 10 minutes longer. Drain and serve.
- Source: Emeril's Table: Frugal French