I said it here before and I'll say it again: I just looooove carrots. I love a lot of other vegetables, too, but I can do a whole lot more flavorful things, sweet or savory, with a carrot than I can with a green bean or a broccoli floret. (Green Bean Cake, anyone? Didn't think so.) I like this recipe because it's a simple way to let the taste of carrots have the spotlight. It's also a great way to add a blast of color to a monotone dinner like braised pork with potatoes and sauerkraut. —betteirene
carrots, washed well or peeled, if necessary
Slice the carrots into 1/4" coins. Place them into a 2-quart saucepan or a skillet with a tight-fitting lid. Add the butter and chicken broth and bring to a boil over high heat; turn the heat to low, give the carrots a stir, cover the pan, and allow the carrots to cook until done and all the liquid has been absorbed. Immediately before serving, sprinkle with coarse salt, parsley and the juice squeezed from the lemon wedge.