1 pound raw carrots, peeled

2-3 Tbsp unsalted butter

1 teaspoon salt

1/3 cup vegetable stock

1 heaping tablespoon sugar

1/4 teaspoon white pepper (optional)

Preparation

Slice the carrots into 1/8 to 1/4-inch disks or diagonally.

Try to cut the pieces so they are about the same size as each other, so they cook evenly.

Melt the butter in a sauté pan over medium-high heat, then add the carrots.

Toss to combine and reduce the heat to medium.

Sprinkle the salt over carrots and toss again. Sauté for 3-4 minutes, then add the sugar and white pepper (if using) and toss to combine.

Add the stock. Cover the pot and cook for another 3 minutes.

Uncover the pot and increase heat to medium-high.

Toss the carrots once or twice to keep them moving, and cook away most of the liquid.

Turn off the heat and taste. Add more salt and sugar to taste.

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