Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : 8

Chef Octavio Becerra's friend Barbara Spencer of Windrose Rarm near Paso Robles, California, brought these "crazy good" baby carrots to the wine tasting. If you can't find young carrots, thinly slice full-size ones; just don't use the pre-trimmed carrots that come in a plastic bag. Unsalted butter also works in place of the goat's-milk butter.    More Quick Side Dishes  

How to Make It

Step 1    

In a large skillet, toast the caraway seeds over high heat just until fragrant, about 1 minute. Transfer to a plate.

Step 2    

In a bowl, toss the carrots with the oil. Add the carrots to the skillet and cook over high heat, stirring occasionally, until lightly charred all over, about 5 minutes. Stir in the carrot juice, bay leaves and caraway seeds. Reduce the heat to moderate and simmer until the carrots are tender and the liquid is reduced to a few tablespoons, about 10 minutes. Discard the bay leaves. Remove from the heat and stir in the butter until smooth and creamy. Season with salt and pepper and serve right away.

Notes

Goat's-milk butter is available at health food stores, large grocery stores like Whole Foods and online at igourmet.com.

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