This recipe originated in Cook’s Magazine, with new potatoes, but of course, I just could not leave it be …. Here is my version of it, with carrots. It is especially nice with young carrots, still a bit of green on top, as you can see in the photo. They are a lovely accompaniment to roast chicken and mashed potatoes. Also, a great recipe for beets!1 pound new carrots, peeled and halved lengthwise 1 to 2 cups water 2 tablespoons unsalted butter 2 sprigs fresh thyme 1/2 teaspoon salt 1 teaspoon fresh lemon juice ¼ teaspoon freshly ground black pepper 2 tablespoons minced fresh chives or parsley
Arrange carrots in a single layer, cut side down, in a 12-inch non-stick skillet. You may need to weigh the carrots down with a table knife to get them to lie flat in the pan. Add enough water to come about 2/3 of the way up the sides of the carrots. Then add butter, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover and simmer until carrots are just tender, about 10 minutes.
Remove lid and discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes.
Continue to cook carrots, swirling pan frequently, until butter browns and cut sides of carrots turn spotty brown, 4 to 6 minutes longer. Off heat, drizzle with lemon juice, sprinkle with black pepper and chives and toss to thoroughly coat. Serve immediately.