I am ridiculous when it comes to food & cooking magazines - I can’t get enough of them, even though most “new” recipes are simply variations of old ones I already have.  I was happy to find my new “Cooks Country” magazine in my mailbox last week, and I always try at least one of their recipes from each issue.

This one, which they call “Miracle Carrots” is an adaptation of a French technique where ribboned carrots are cooked with butter, salt, pepper, and nothing else.  They are cooked in a covered saucepan, using their own moisture to steam themselves.  I’ve always boiled my carrots forever to have them turn out tender enough.  So, this idea was either a myth - or a fantastic timesaving “miracle”.

This really works.  Thanks to Cooks Country - I didn’t have to go through all the trial and error involved in perfecting the method.  These were delicious - even without the freshly snipped chives.  I used dried parsley flakes instead - and although not as colorful - they were perfect.

Recipe Source:  Cooks Country Magazine

Ingredients:

3 Tbs unsalted butter (if using salted - reduce the added salt by half) 

2 lbs carrots

1/2 tsp salt

ground pepper - to taste

2 Tbs finely chopped fresh chives or parsley (dehydrated work as well)

Directions:

Peel (or “scrape” - as our grandmothers called it) carrots.

Cut diagonally into 1/4” thick slices.

Melt butter in a large skillet. 

Place carrots on top of butter, and sprinkle with salt.

Place a tight-fitting lid on pan, placing over medium heat.

When you notice steam escaping from under the lid - reduce heat to low and continue to cook, covered for about 15-20 minutes.  ‘

Check for desired level of tenderness - replacing lid and cooking longer for more tender carrots.

Remove lid and add pepper, continuing to cook while stirring occasionally. 

Cook till remaining liquid evaporates and butter begins to brown - about 5 more minutes. 

Sprinkle with chives or parsley, adding additional salt & pepper if desired.

Three additional variations:

1.  Add 2 tsp grated fresh ginger and 1 Tbs finely chopped cilantro in place of chives or parsley.

2.  Add 1 tsp grated orange zest, then add 1 Tbs finely chopped fresh parsley in place of chives.

3. 3. Add 2 peeled, thinly sliced shallots with carrots during initial cooking.  After cooking - replace chives with finely chopped fresh tarragon.