by betteirene
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betteirene's Notes:
Expand1 pound carrots, washed well or peeled, if necessary Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup low-sodium chicken broth, or water Ask a question about this ingredient
1/4 teaspoon coarse salt Ask a question about this ingredient
1 tablespoon chopped parsley (optional) Ask a question about this ingredient
1/4 of a whole lemon (optional) Ask a question about this ingredient
Slice the carrots into 1/4" coins. Place them into a 2-quart saucepan or a skillet with a tight-fitting lid. Add the butter and chicken broth and bring to a boil over high heat; turn the heat to low, give the carrots a stir, cover the pan, and allow the carrots to cook until done and all the liquid has been absorbed. Immediately before serving, sprinkle with coarse salt, parsley and the juice squeezed from the lemon wedge.
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
