This is my favorite way of making a side of carrots to go with a meal. Part of its appeal is its ease and quickness; the other is how easy it is to vary. You can add almost any flavoring you like to these carrots during their final minutes in the pan, like a healthy grating of lemon or orange zest or a tablespoon of grated ginger or a clove of minced garlic, to flavor them to your taste.

　　

Ingredients

makes 4 servings

　　1 pound carrots, cut into chunks

　　Salt

　　2 tablespoons butter

　　Chopped parsley, chervil, or mint for garnish (optional)

　　

Step 1

Put the carrots in a saucepan with a pinch of salt and water to come about halfway up their height. Add the butter, cover the pan, and turn the heat to medium-high. Simmer until the carrots are nearly tender, about 20 minutes.

　　

Step 2

Uncover; much of the water will have evaporated. Continue to cook until the carrots are shiny, about 5 minutes longer; if they threaten to burn, add a tablespoon or two of water. When the carrots are done, taste and adjust the seasoning if necessary, garnish if you like, and serve.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.