Butter and Carrot Juice Glazed Carrots

1. Prep

Begin by peeling each carrot to remove the outer layer, which can sometimes be tough and bitter. Trimming the tops off, leave about a half inch of the green stem for a rustic look.

2. Saute

Place a saute pan over medium heat. Once the pan has warmed, add the unsalted butter, allowing it to melt completely. Add the peeled and trimmed carrots to the pan with a pinch of salt. Saute the carrots for 3-4 minutes, just until they are starting to cook, stirring occasionally to ensure even cooking.

3. Add Cooking Liquid

Pour the fresh carrot juice over the sauteed carrots. Allow the mixture to come to a gentle simmer. The key here is to reduce the carrot juice slowly, which will intensify the flavor and naturally thicken into a glaze, while also giving the carrots enough time to become tender.

4. Finishing Ingredients

Monitor the carrots and juice closely as the glaze forms. If the carrots are not yet tender as the juice reduces, add a splash of water to continue cooking. Conversely, if the carrots are tender but the juice has not reduced into a glaze, increase the heat to expedite the process. The dish is finished when the carrots are fork-tender, but still with a bit of bite, and the carrot juice has thickened into a glossy sauce that clings to the carrots.