Ingredients

• 2 pounds fresh carrots
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons chopped fresh dill or parsley

Preparation

1.  Peel carrots
2.  Slice diagonally in 1/4-inch slices. (Yields about 6 cups of carrots.)
3.  Place  carrots, 1/3 cup water, salt, and pepper in large (10- to 12-inch) saute pan and bring to a boil.
4. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.
5. Add butter and saute for another minute, until the water evaporates and the carrots are coated with butter.
6. Remove from heat, toss with the dill or parsley.
7. Sprinkle with salt and pepper and serve.

Tips