When you seethe, which is a great way to cook potatoes and root vegetables, you combine a liquid with butter and oil and cook until the liquid disappears. It leaves the vegetable – as you will see with these carrots – imbued with flavor.
1 pound carrots, cut into thin coins
1 cup orange juice
3 tablespoons unsalted butter
sea salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leafed parsley
1. Put the carrots into a wide saucepan or deep skillet, add the orange juice and butter, and season with salt and pepper. Bring to a boil over high heat, cover and reduce heat to medium or medium-low, and cook at an active simmer for 20-25 minutes, until the carrots are crisp-tender.
2. The orange juice and the butter should have reduced to a creamy sauce. If they haven’t, uncover the pan and boil for a minute or two. Taste for salt, stir in the parsley, and serve.