Q: Recently, I came across a recipe for carrots cooked in a pan with butter (maybe some oil also...not sure). There was no glaze or juice involved. Maybe just salt and pepper for seasoning. I remember the carrots were peeled and left whole (not sliced) Do you know a recipe like this? One without additional seasonings that mask the true flavor of the carrot?
Sent by Gail
Editor: It sounds like you're well on your way to a recipe! I love the idea of cooking carrots over medium heat in just butter and oil (equal parts is a good start), sprinkled with just salt and pepper. Sounds great!
Readers, do any of you cook your carrots this way? What is your favorite recipe?
(Image: Emily Han)