Boiled Carrots

Cook's Illustrated (January 2017)

In medium saucepan.

Boil
				Cut into 1 1/2 - 2 inch lengths. Leave thin pieces whole. Halve medium pieces. Quarter large pieces.
	1	lbs	carrots

				Bring to boil. Add carrots. Cover, cook until tender, 6 min. Drain and return to saucepan.
	2	c	water
	2	t	salt
Dress
				Add and stir until butter melted.
	1	T	butter, cut into 4 pieces
	1	t	lemon juice
	1/8	t	pepper
Garnish
				Stir in. Season with lemon juice.
	1	T	chopped chives
			extra lemon juice
Variation: Boiled Carrots with Cumin, Lime and Cilantro

	1	lbs	carrots
	2	c	water
	2	t	salt


	1	T	extra-virgin olive oil
	1	t	lime juice
	1/2	t	grated lime zest
	1/2	t	cumin seeds, crushed


	1	T	minced cilantro
			extra lime juice
Variation: Boiled Carrots with Fennel Seeds and Citrus

	1	lbs	carrots
	2	c	water
	2	t	salt


	1	T	extra-virgin olive oil
	1	t	lemon juice
	1/2	t	grated orange zest
	1/2	t	fennel seeds, crushed


	1	T	chopped parsley
			extra lemon juice
Variation: Boiled Carrots with Mint and Paprika

	1	lbs	carrots
	2	c	water
	2	t	salt


	1	T	butter, cut into 4 pieces
	1	t	sherry vinegar
	1/2	t	paprika


	1	T	chopped mint
			extra sherry vinegar