Recipe: Sticky Saucepan Carrots (using butter and bay leaves)

STICKY SAUCEPAN CARROTS

1 3/4 pounds large carrots, peeled
about 2 tablespoons butter
2 to 3 bay leaves, preferably Turkish
Sea salt and freshly ground black pepper
Water

Cut the carrots crosswise into 2 1/4-inch lengths; fit them into an appropriately sized pan in which the carrots will fit snugly when stood up side by side. Place the butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper.

Add enough water to come halfway up the carrots; place the pan over medium-high heat and bring to a boil, then reduce the heat to medium-low, cover and cook for about 20 minutes or until the carrots are tender from top to bottom.

Uncover and cook for 20 to 30 minutes to reduce the remaining liquid. Let the carrots sizzle gently in the butter for about 5 minutes, until the bottoms of the carrots are sticky-brown; watch closely to prevent burning. Discard the bay leaves.

Carefully transfer the carrots so the browned ends are turned upward; serve hot.

Makes 4 servings
Adapted from source: Cook with Jamie by Jamie Oliver: My Guide to Making You a Better Cook