Soft-Cooked Carrots and Potatoes

1. 1
   prep

   Peel and cut the vegetables.

   1.Peel the potatoes and cut them into 1-inch cubes.

   2.Peel the carrots and slice them into ½-inch thick rounds.

   3.Keep the potatoes slightly smaller than the carrots so both cook evenly.

   TIPUniform size matters—cut everything to roughly the same thickness so it all lands at the same doneness.
2. 2
   simmer · ~18 min

   Simmer the carrots and potatoes.

   1.Place the cubed potatoes and sliced carrots into a medium saucepan.

   2.Add ½ cup water, salt, and sugar. Drop in the butter.

   3.Bring to a boil over high heat, then reduce to a gentle simmer.

   4.Cover and cook for 15–18 minutes until vegetables are fork-tender and most of the water is absorbed.

   TIPCheck at the 12-minute mark. You want the vegetables soft but not falling apart.
3. 3
   simmer · ~2 min

   Finish with butter and pepper.

   1.Remove the lid. If any water remains, let it simmer uncovered for 1–2 minutes until evaporated.

   2.Add black pepper and gently toss the vegetables in the melted butter until glossy.

   3.Taste and adjust salt if needed.
4. 4
   garnish

   Garnish with fresh parsley and serve warm.

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