Master Recipe for Quick-cooked Carrots

Serves 3 to 4
Once the water evaporates, make sure to sauté the carrots for a minute or two to flavor them with butter and bring out their sweetness.
1 pound carrots, peeled, ends trimmed, and sliced on the diagonal, ¼ inch thick
2 TBSP unsalted butter
1 tsp sugar
1/2 tsp salt
Ground black pepper
1 TBSP minced fresh parsley leaves (optional)
In 10 inch skillet, bring carrots, 2 TBSP water, butter, sugar and salt to boil over medium-high heat. Cover and cook 3 minutes. Uncover skillet; continue to cook over medium-high heat until remaining water evaporates, about 1 minute. Sauté carrots until tender, 1 to 2 minutes longer. Season to taste with pepper, sprinkle with fresh parsley leaves, and serve.
Rachel