This is more of a method of producing really nice butter glazed carrots for the holidays. Not having spilled butter all over your plate is amazing once you try it!
Butter Glazed Carrots
Cut evenly and boil carrots until desired cooking is achieved, about 15 minutes.
Strain carrots and reserve a small amount of liquid in the pot (about 100ml).
Return to the heat source, and let the liquid reduce until there is almost no liquid remaining. This is when you want to mount the water with butter.
Take off the heat source and add about 3-5 small cubed tsp sized pieces of cold butter. Keep stirring! The heat from the carrots will slowly melt and emulsify the butter with the water.
The key to the success of this butter technique is to ensure the butter doesn't get too hot or too cold. Let the butter melt evenly. If it is not melting, or melting too slowly, return to the burner briefly until it starts to melt again, and pull it off.
Once all the butter has been nicely emulsified, season with a squeeze of lemon, and the chopped chives.