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Alice Waters’s Colorful Carrots with Butter and Honey

Photo: Gabriel Gurrola/Unsplash

BY The Editors

PUBLISHED March 27, 2024

Good carrots, prepared simply — one of the best ways to eat vegetables.

 

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Alice Waters shared this recipe with us when she joined us on Food with Mark Bittman.

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Alice Waters’s Colorful Carrots with Butter and Honey

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Ingredients

  • Carrots (2 to 4 per person)
  • Butter
  • Honey

Instructions

  1. Cut off the greens of the carrots, leaving a half inch of stem.
  2. Peel the carrots lightly, and wash them well.
  3. Cut the large ones in half lengthwise, but leave small ones whole.
  4. Put a pan with 1/2 inch of water in it over high heat.
  5. Add the carrots, a small knob of butter per person, and salt to taste.
  6. Cover the pan and cook until the carrots are just tender.
  7. Remove the lid, lower the heat, add a small spoonful of honey, and cook until the water is mostly gone and the carrots are gilded with a shiny glaze of butter and honey.
  8. Remove from the pan and serve right away.
  9. If you like, strew some chopped chervil or dill on the top.

— Recipe from The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden

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