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Recipe Instructions:

1 1/2 pounds small carrots, scrubbed
2 very generous pinches of salt
2 tablespoons miso butter
1 teaspoon curry powder (use more, or less, to taste)


Place carrots in a single layer at the bottom of a sauté pan, and fill the pan with water until the carrots are covered about halfway. Sprinkle with salt and cook, uncovered, over high heat until the water completely evaporates.
As soon as the water evaporates, turn off the heat and add the miso butter and curry powder. Mix everything around so the carrots are completely coated, and serve.