Recipe: Crushed carrots

Total time: 45 minutes

Servings: 4

Note: From “Mastering Simplicity” by Christian Delouvrier

6 medium carrots, peeled, trimmed, cut into 1-inch dice

1 cup unsalted butter, divided

1 1/2tablespoons sugar

Coarse salt to taste

Freshly ground pepper to taste

3 tablespoons flat-leaf parsley, thinly sliced

1. Place the carrots in a large, heavy-bottomed saucepan. Add enough water to come up to the top of the carrots without covering them. Add three-fourths cup of the butter along with the sugar and salt to taste and place over medium-high heat. Bring to a simmer, then lower the heat and simmer for about 30-35 minutes or until very tender. Remove from the heat and drain well. (Carrots may be prepared up to this point a few hours before serving.)

2. When ready to serve, return the carrots to the saucepan. Add the remaining one-fourth cup butter and, using a fork, crush the butter into the carrots. Season with salt and pepper to taste and place over medium heat to warm through. Stir in the parsley and serve.

Each serving: 465 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 46 grams fat; 29 grams saturated fat; 124 mg. cholesterol; 40 mg. sodium.

‘It is imperative that we improve on what nature has provided.’

Christian Delouvrier