less than 30 minutes
8+
*need a strait sided saute pan with tight fitting lid. Large enough to hold the carrots in one or two layers.
4 tbs butter
1 pound of carrots peeled and cut into large matchsticks or 1/4 inch slices (mandolin makes this quick and easy)
S&P
small grating of fresh nutmeg
1/2 tsp sugar
1/2 cup of liquid (Marsala, chicken broth,vegetable broth etc)
1. Melt butter over medium heat so that it melts without taking on any color.
2. Stir in the carrots and season with spices.
3. Turn the carrots over several times to coat them with butter and seasonings. Cook gently for about 2 minutes.
4. Pour in your liquid and bring to a quick boil.
5. Then adjust the heat so the carrots just barely simmer.
6. Cover the pan tightly, shake the pan well from time to time. Cook for about 15 minutes or until the carrots are tender.
7. Pour into a serving dish and serve.
*if the liquid has evaporated before the carrots are cooked, add some more liquid or water.
*when the carrots are tender, there should be only enough liquid left just to coat them. If there is more boil it off.
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