Carnelian Carrot Coins

This is one of the versatile, no-work dishes that can be done with master sauce—a pretty pile of oblong carrot coins, stained a deep color and rich flavor by several hours’ steeping in the master brew. You may serve the carrots warm, at room temperature, or chilled as an edible garnish or a rich-tasting “Little Dish” to accompany most any kind of food. I like them best chilled, when they are at their flavor peak after a day’s refrigeration and feel slippery on the tongue.