Edna Lewis' Glazed Carrots

Sometimes simple is best, especially if your carrots are fresh from the field. There really is a difference. These CSA carrots were so crisp, they would snap in my hand if I scrubbed them too hard. They were delicious raw, but if you're going to cook them, this simple recipe from Edna Lewis is perfect. Just a quick saute with butter, salt and sugar (I added herbs at the end). That's it! Yet, they're elegant enough to be served at a fancy dinner. Think the perfect Little Black Dress!

Glazed Carrots
Adapted from The Taste of Country Cooking by Edna Lewis
Serves 4-5

Scrub and wash:
4-5 medium carrots 

Slice carrots slightly on the diagonal into thin elongated coins, about the thickness of a nickel.

In a skillet large enough so carrots are in a single layer, heat until foamy:
2 tablespoons unsalted butter

Immediately add carrots and stir continually for 2-3 minutes. Add:
2 tablespoons water

Cover with lid, reduce heat so carrots don't brown, and cook for 4 minutes. Remove lid, stir carrots and test for doneness. When done to your liking, sprinkle onto carrots:
1/2 teaspoon kosher salt
2 teaspoons granulated sugar

Turn up the burner to melt the sugar, stirring briskly so sugar doesn't brown. Sprinkle carrots with:
minced fresh herbs

Serve hot.

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