Glazed Carrots

This is a no-recipe recipe.

Trim and peel carrots and cut into sticks or slices as you prefer. Put into a heavy saucepan large enough to have a layer of carrots about 1-inch deep. Add water to come about halfway up.

Add a big pinch of salt and a couple of teaspoons of butter for each serving. Bring the contents of the pan to a simmer and reduce heat. Cover the pan.

Cook until carrots are tender. Remove the lid and raise the heat to medium. Let the water evaporate and cook until a butter sauce forms that coats the carrots.

Remove from heat and stir in a big spoonful of chopped herbs…cilantro, parsley or basil would be ideal. Serve immediately.