Fried Carrots

Carrots taste much sweeter when they are fried, although they do shrink quite a bit - the average carrot is 87.5 percent water by weight. An alternative to the recipe below is to steam the carrots until they are about half cooked before frying them. This will keep them from shrinking as much. Either way, frying them draws out their natural sugars and intensifies their flavor.

Fresh carrots
Butter
Salt

Scrub the carrots; you do not need to peel them. Cut into long thick strips or into rounds. Add to a heavy skillet with only about 1/4 inch water. Cover and steam until just starting to get tender; add more water if necessary.

Remove the lid and add some butter. Sprinkle the carrots with a little salt, and cook, turning them until tender and browned. Add more butter as needed. Serve hot.