I like carrots, and they like me. Here is a picture of some of my crop, the skinny ones are the ones that I have to pull so that the big ones will have room to grow up nice and big , strong and tasty!
This variety are called, Nantes.
Here is a simple recipe. This was one of my most popular items on my catering menu. It is also one that you should learn since it's easy. I usually love to make for formal dinners.
I would suggest that you cut the carrots on the bias, it looks a lot better than just chopped in rounds.
To prep, take the carrots , wash and peel, cut on the bias in about 1/8 inch thickness.
Place the carrots in a 12 inch skillet or saucepan, cover with Vichy or soda water, toss in the salt, cook until tender usually about 5 to 10 minutes depending on the freshness of the carrots.
Toss in the butter, toss the carrots over medium heat until all the butter is melted and the carrots are heated through. Then add the sugar, toss, salt and pepper to taste, top with chopped wide leaf parsley...serve.
See I told you it was easy!
Stuff you will need:
About 5 cups yield of carrots peeled and sliced 1/8 thick
Vichy or Soda water
1/2 tsp Kosher Salt
2 TBS sugar
1 TBS chopped parsley.