Boiled carrots

I've been eating quite a lot of boiled carrots recently, mainly because they're one of the only vegetables my daughter will eat. Until a couple of months ago, I don't think I'd had a boiled carrot in years, and I certainly hadn't made them myself before. And by boiled I mean really boiled: fork-tender all the way through, close to mushy.

I never thought this would happen to me...but I'm starting to like them! They're sweet and savory at the same time; they feel healthy and nutritious, and warming and comforting when you eat them. Give them a try, you'll be surprised.

Here's my method, which works well for me. Peel a few carrots, and cut them into large chunks, about the size of your thumb. (Why peel them? Mainy to get rid of most of the poisons that carrots suck up from the ground in which they're grown. If you think this isn't an issue for organic carrots, think again.) Put them into a pan with enough water to barely cover them, and—this is the crucial part—add a tablespoon of butter and a healthy amount of salt. Bring to the boil, and cook with the lid off, over medium heat, until the carrots are done, about 20 or 25 minutes. Serve, or keep warm in their liquid with the lid on until you're ready.

The great thing about this method is that as the water evaporates while the carrots are cooking, they get more and more buttery. By the time the carrots are done, they'll be coated with a very thin buttery film. Delicious.