Carrots Rosemary

                                                Prep time: 10 minutes

                                                Cook time: 30 minutes

                                                Serves 2

            We all cook carrots. The are hard to ruin unless you overcook them in plain water and they lose their flavor.

            This recipe I picked up from my mother because it looked so easy and fool-proof, and the carrot flavor is enhanced through the cooking. And the rosemary, well, it is the perfect herb to use with carrots.

IN ESSENCE: The carrots are combined with just the right amount of water so that when the water is boiled off, they continue to cook and brown slowly on one side until ready to serve, without any need for turning, stirring, etc.

MUSIC: Gershwin: Rhapsody in Blue. This, sadly, became the United Airlines theme music, but the whole piece is beautiful and worth knowing. Leonard Bernstein’s recording is my favorite (he conducts and plays the piano).

HERE’S ALL YOU NEED:

1. 3 medium carrots, peeled
2. Butter: 1 tablespoon minimum, up to 2 tablespoons
3. Rosemary: dry or fresh, 1 teaspoon
4. Kosher salt
5. Pepper, a few twists of a pepper grinder
6. Sugar, small pinch

HERE’S WHAT TO DO:

• Cut the peeled carrots into pieces 2 inches long, ½ inch wide
• Place in a shallow sauce pan (I use an 8 inch, 2 quart pan)
• Add water enough to just cover carrots
• Add butter, salt, pepper, sugar, rosemary
• Bring to a boil on high heat, uncovered
• As water level gets lower, turn down heat gradually until heat is at lowish when the water is totally evaporated
• Keep on low heat to medium-low until ready to serve
• You shouldn’t have to stir or turn the carrots at all, they will brown lightly on one side. If they are getting too hot and look like they will burn, turn with a spatula and reduce the heat.

CADENZA:

            Carrots are fantastic with lamb. Good also with pork, chicken, beef, or fish. For a vegetarian treat, serve with soft polenta and grilled mushrooms.

WINE: Either red or white go well with these carrots. I favor a red Bordeaux.