4carrots (depending on how large they are and how hungry you are.
1tspdried caraway seed
1tbspunsalted butter
Instructions
Cut carrots into 1/4″ slices.
In a saucepan, bring a half cup of water to boil, add a pinch of salt and carrots.
Reduce heat to a brisk simmer and with the lid on cook the carrots for about 4 – 5 minutes. If you find that you are running low on water add a splash of water.
When the carrots are cooked but still crunchy remove them from the heat, quickly blend in a tablespoon of unsalted butter and then add the caraway seeds
On a medium flame toss the carrots for a minute or so to release the flavors then salt to taste and serve
VariationsTo add another layer of freshness and flavor add lemon or orange zest when you add the seeds to the butter but don’t over do it. No sense in overpowering the carrot’s natural sweetness and depending on the quantity you are making, start with half a teaspoon zest and work up from there.A caraway and butter blend also work well with steamed bok choi, steamed cauliflower, baked endives or braised leeks.