Glazed Carrots

Cooks who use vegetables as a side dish for meat or fish often do not season the vegetables as they should. I wanted to teach Shorey that each vegetable dish should be able to stand on its own.

For this classic carrot dish, you can slice whole carrots or use, as I do here, baby carrots (preferably organic). The carrots are first cooked covered, in a little water seasoned with salt, sugar, pepper, and butter. When they are halfway cooked, the lid is removed and the carrots cooked until they are tender and all the liquid has evaporated, so the carrots glaze in the sugar and butter mixture. It’s a great stand-alone dish as well as a good accompaniment for roasted meats or fish.

Serves 4

• 1 pound baby carrots, preferably organic
• ¾ cup water
• 2 tablespoons unsalted butter
• ¾ teaspoon salt
• ¾ teaspoon sugar
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives

Put all the ingredients except the chives in a saucepan, bring to a boil, cover, and cook for 5 minutes over high heat. Uncover and cook for another 3 to 5 minutes, until all the liquid has evaporated and the carrots are glazed in the butter mixture.

Add the chives, mix, and serve immediately.