Julia Child’s Butter Braised Carrots 

 

makes 4 servings

• 1 1/2 lbs carrots, peeled and quartered or sliced (about 5 1/2 cups)
• 1 tablespoon sugar
• 1 1/2 cups water
• 2 tablespoons salt butter, divided
• 1/2 teaspoon salt
• pinch of pepper
• chopped parsley, for serving 

Combine carrots, sugar, water, 1 1/2 tablespoons butter, and salt in a medium saucepan, bring to a boil.

Cover and boil slowly for 30-40 minutes or until the carrots are tender and most of the water has evaporated. Stir in remaining butter, add chopped parsley and season with pepper. Serve hot.