BRAISED CARROTS WITH DILL (for four)
2 pounds carrots (about 12 medium), peeled and sliced on the diagonal into ovals ¼ inch thick
1 teaspoon salt
½ cup low sodium chicken broth
2 tablespoons butter, cut into 4 pieces
4 tablespoons finely chopped fresh dill
freshly ground black pepper
1. Bring carrots, salt and the chicken broth to a boil in a 12-inch nonstick skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase heat to high and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
2. Add the butter, dill and pepper to the skillet. Toss the carrots to coat and blend the flavors. Transfer to a serving dish.
adapted from James Beard, American Cookery