Slow Cooked Whole Carrots

2# whole carrots, peeled (widest part should be from 3/4" to 1 1/2")
1T unsalted butter
1/2tsp salt

Bring water, butter and salt to a simmer in a 12" skillet. Cut a parchment cartouche for the pan, cutting a hole about an inch in diameter in the center. When water is simmering, remove from heat and place carrots in a single layer in pan. Top with cartouche, cover, and let sit for 20 minutes.

Bring carrots to a simmer over medium-high heat, then lower heat to medium-low and simmer gently for about 45 minutes, until water is nearly gone. Turn heat up, and shake pan gently until all water is evaporated. Serves 8.