Glazed Carrots
Peel carrots and slice about 1/4-inch thick. Place in large, shallow skillet with enough to water just to cover. Add a generous pinch of salt and a good amount of butter. Bring to a simmer, and cook until carrots are easily pierced with a sharp knife.
Remove carrots from pan with a slotted spoon, and continue to cook until liquid is reduced to a glaze.
Remove from heat, return carrots to pan, mix to coat, and check seasoning. Serve immediately, or at room temperature (and this batch of leftovers was delicious in some shrimp/sausage fried wontons).
