According to Rosemary Gill, the school's director, butter is the key to achieving roasted carrots with a deeper, more complex flavor. Butter not only caramelizes the carrots but also adds a ...

She cooks the carrots at high heat after coating them in buffalo sauce and butter, explaining that the latter ingredient ...

In a 12-inch sauté pan over medium-low heat, gently melt butter. Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water ...

stirring as butter sizzles and dissolves. Season with salt. Dress hot carrots with half the honey-butter. Drizzle remaining honey-butter over four individual plates. Slice duck breasts crosswise ...

Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the ...

Cream cheese frosting is what makes carrot cake so glorious, in our opinion, and so it doesn’t veer. To make a batch, beat softened cream cheese and unsalted butter together until completely ...

Put the carrots in a baking tray, add butter and ½ cup water, and roast for about 15 minutes or until cooked. When the leeks and carrots are cool, cut them in half lengthwise and set them on a ...