CARROTS AND CHIVES

CARROTS AND CHIVES

"Thinly sliced carrots cook in just a few minutes. They can be sliced ahead but are best sautéed at the last moment. By the time the liquid evaporates, the carrots will have glazed in the butter, oil, and sugar." --Jacques Pépin

Recipe: Carrots with Chives

Serves 4

• Ingredients:

• 5 or 6 large carrots (about 1 pound), peeled

• 1 tablespoon unsalted butter

• 1 tablespoon peanut or canola oil

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 1/4 cup water

• 1/4 cup chopped shallots

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons minced fresh chives

Using a mandoline or a knife, slice the carrots into 1/8-inch slices. (You should have about 3 1/2 cups.)

Combine the carrots, butter, and oil in a skillet. Sprinkle the carrots with the salt and sugar, add the water, and cook, covered, for about 3 minutes over high heat. Add the shallots and pepper and cook, covered, for about 2 minutes.

Add the chives and cook for about 1 minute, uncovered, until the pan is dry, tossing the carrots occasionally. Serve.