Carrots Vichy

Let me show you something that makes my life so, so much better:

Mick Jagger.

I am in love with Mick Jagger.

Seriously.

I watched this video I thought I had died and gone to heaven. A heaven, that is, where very skinny men with enormous mouths filled with enormous teeth mince around in white pantalones with matching shoes.

Obviously, bliss.

The other thing that makes my life beautiful, are carrots. And not just any carrots baby, and we're not even talking about carrot cake. We're talking about dull, by themselves carrots. These are very mild, just carrots and butter darling. With a sprinkle of sugar and salt.
Life with these carrots is very good. (The above photo is practically CARROT PORN.)

But life is even better with Mick Jagger.


Carrots Vichy
from The Gourmet Cookbook

1 1/2 pounds carrots, peeled if desired (YES. YOU DESIRE TO PEEL YOUR CARROTS.)
2 tablespoons unsalted butter
1/4 cup water
1 teaspoon sugar
1/4 teaspoon salt, or to taste

Combine carrots, butter, water and sugar ina 3 quart heavy saucepan, cover and cook over moderately low heat, stirring occasionally, until most of the liquid has evaporated and carots are tender, about 15 minutes.
Remove lid, increase heat to moderately high and cook, stirring occasionally, until carrots are glazed, 3 to 5 minutes more. Remove from heat and stir in salt.