Carrots cooked in sparkling water with a bit of butter and sugar and a dash of vermouth – and I’ve read of some folk who use champagne in place of the sparkling water – mebbe for New Year’s…
•2 cups thinly sliced, peeled carrots
•1/2 cup sparkling water
•2 tbsp butter
•1 tbsp sugar
•1/4 tsp salt
•1 tsp lemon juice and/or a dash of white vermouth
Add all the ingredients to a sauté pan, cover and simmer, stirring occasionally, for about 15 minutes, until the carrots are tender and the liquid has been reduced to a glaze.
What could be simpler?