If you are using larger carrots, cut them into 2- to 3-inch batons.
Recipe information
Yield
serves 8 to 10
Ingredients
8 tablespoons (1 stick) unsalted butter
2 pounds small carrots, 3 to 6 inches long, trimmed and quartered lengthwise unless very small
1 tablespoon kosher salt
Large pinch of sugar
2 tablespoons Pernod or other anise-flavored liqueur
Preparation
In a large, heavy sauté pan, melt 6 tablespoons of the butter. Add the carrots and enough water to cover them halfway. Season with the salt, sugar, and Pernod. Place a lid on the pan and cook over very low heat for 8 to 10 minutes, until the carrots are almost tender. Remove the lid and continue to cook for a few minutes more, gently tossing, until the liquid has nearly evaporated. Remove from the heat, swirl in the remaining 2 tablespoons butter, and adjust the seasoning before serving.
