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 ...

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 ...

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 ...