Butter carrots (NYT)

Ingredients

• 9 ounces carrots, peeled, trimmed and cut into 1/2-inch coins (2 to 4 medium)
• 1 tablespoon unsalted butter
• Salt

Instructions

1. In a small saucepan with a lid, combine the carrots, butter, 1/4 cup water and a fat pinch of salt.
2. Put the lid on the pot and place over high heat. Simmer vigorously until the carrots are tender, and the water and butter have reduced and become glossy, 5 to 8 minutes. Add a tablespoon or two of water if the pan begins to dry out. Serve warm.