2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill
1. Peel carrots and cut them diagonally in 1/4 inch slices. Should have about 6 cups of carrots.
2. Place the carrots, 1/3 cup water, salt and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.
3. Add butter and saute for another minute, until the water evaporates and the carrots are coated with butter.
4. Take off the heat, toss with dill and sprinkle with salt & pepper.