Originally Posted by mgm9128
What's nice about cooking them this way is that the carrots almost create their own stock as they simmer gently in the water. The cooking juices become sweet and buttery, with lots of carrot flavor, which coats each carrot as you reduce to glaze.
i do this all the time with lots of different vegetables. depending on my mood, i've called it braising or glazing. it really should be a fundamental technique in every cook's repertoire (that sounds like foodwriter speak, but it's true). What I do: put the vegetables in a saute pan with good chunk of butter or glub of olive oil (depending on what flavor you want) and enough water to come about 1/4 of the way up the vegetable (hard vegetables like carrots will take a little more). Cook, covered, over medium heat until the vegetables are almost tender. Remove the lid and increase the heat to high. cook, tossing, until the water has evaporated and the vegetables are coated with a shiny glaze of vegetable juices and fat.
you can saute onions and garlic before adding the vegetables, if you like, and you can season however you like ... cinnamon and basil sounds great for carrots.
my favorite vegetables for this: carrots, zucchini (amazing flavor), fennel.
passard is very much a promoter of "gentle" cooking and I certainly can't argue with his results. i still like the high-heat finish to reduce the sauce.