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In a saucepan bring water to a boil. Add carrots and cook for about 5 minutes or until tender. Drain in a colander.

In a skillet put butter and turn heat to medium. When the butter starts foaming add carrots, salt, and pepper.

1 lb (450 gr) tender baby carrots
2 tablespoons butter
salt and pepper
1 tablespoon Italian parsley, finely chopped

Cooking demonstration held in the  Beverly Hills store on
Oct. 27, 2005

Printer friendly recipe

Baby carrots are first briefly boiled, then sautéed in butter to enhance their sweet flavor.