Appears in Cook's Country April/May 2011
We rediscover an old technique for cooking carrots without any liquid whatsoever. Can it possibly work?
WHY THIS RECIPE WORKS
We abandoned delicate ribbons for our Buttered Carrots (which were a little too labor-intensive for our tastes) and instead sliced the carrots into thin pieces. The large amount of butter in some recipes we tasted resulted in greasy carrots...