Carrots au Beurre, or Buttered Carrots

Ingredients

• carrots
• 2–3 ounces butter
• minced parsley
• salt
• white pepper or cayenne

Instructions

1. Boil whole carrots until quite tender, then cut into slices a quarter of an inch thick; or slice them first and then boil (the latter is quicker but the former preserves more flavour).
2. Drain the carrots well.
3. While the carrots are draining, dissolve 2–3 ounces of butter in a saucepan.
4. Stir minced parsley, salt, and white pepper or cayenne into the melted butter.
5. Add the drained carrots to the butter sauce and toss them very gently until equally covered.
6. Ensure the sauce does not boil while tossing.