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)
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.