This easy recipe uses the method of the French classic, carrots Vichy—carrots are covered with Vichy water and the water boils away as it cooks the carrots.
Ingredients
1bunch (about 1pound) carrots, green stalks removed, trimmed, peeled, and cut diagonally into ¾-inch lengths
Place the carrots, lemon zest, honey, cumin, and salt in a sauté pan or low-sided saucepan. Add enough cold water to not quite cover the carrots. Bring to a boil.
Cook, uncovered, stirring once or twice and adjusting the heat as necessary to maintain a fairly vigorous but not violent boil until the liquid has nearly evaporated, about 14 minutes. If the carrots