I fall into deep, passionate romances with books. When I find a book I love, I not only read it every possible moment but I live it, I breathe it, I download it on my iPhone and iPad, buy the collector’s edition copy and occasionally fall asleep with it safely in my grasp. Literary love. It's a thing, get into it.
One romance from which I shall never recover is that of the classic masterpiece written by none other than the magnificent Julia Child herself. Mastering the Art of French Cooking. I get chills when I turn the cover. Pages formed of butter and red wine ink - there is nothing which compares to this bible of culinary knowledge. I own a LOT of cook books, I love many of them but, I utterly adore Julia's book.
Before you imagine me into one of the many brave foodist who have cooked their way through the entire collection of French recipes, I am not among them. One day I'd like to be, but right now I'm just stuck on one of the 524 recipes.
Butter braised carrots.
Carrots have tried hard to grab the attention of the culinary world. In all their vibrant beauty, they have made a good effort to achieve recognition but they could still use a little help. It's time for the humble root vegetable to break up with the ranch dip and come over to butter-braised Utopia - it's a good place.
I have to confess that a recipe for butter braised anything has my anticipation but I had grossly underestimated the magnitude of heavenliness I was tapping into when I chose to attempt this recipe. I liked carrots, but after tasting these, I love carrots. I crave them more than I crave chocolate. That's a lot.
Julia, you know I love you. Thank you for bringing buttery vegetation into my life.
Butter Braised Carrots
recipe adapted from Masting the Art of French Cooking by Julia Child
-1 1/2 lbs carrots (peeled, sliced and quartered)
- 1 tablespoon sugar
- 1 1/2 cups water
- 1 1/2 tablespoons butter
- 1/2 teaspoon kosher salt
- pinch of freshly ground pepper
In a heavy bottomed saucepan combine carrots, water, sugar, salt, pepper, and butter. Bring to a boil. Cover and boil slowly for 20-30 minutes or until carrots are tender and all the liquid has evaporated. Enjoy!