At big family meals, we always have carrots, because they look colorful and everybody likes carrots, and (most importantly for the cook) they can be made days ahead of time and easily reheated. Nobody ever says, “let’s have carrots tonight!” but if you serve carrots, be sure to peel and cut twice as many as you think will be eaten — there are never any leftover.

One of my rules of cooking is “water does not add flavor.” Boiling vegetables in chicken stock is so much more delicious. The French method of place a piece of parchment directly on the food is a much better way of braising than using a lid. The carrots are then bathed in the butter-honey-stock glaze. The pre-cut parchment circles make this technique super easy.

Glazed Carrots

• 3 pounds carrots, peeled
• 2 cups chicken stock
• 1/4 cup butter
• 1/4 cup honey
• salt and pepper to taste

Cut the carrots into 1-inch rounds or sticks or roll-cut. Place in a saucepan with the stock, butter, honey, salt, and pepper. Place a 8 or 9-inch parchment round on top of the carrots. Bring to a boil and simmer for 20 minutes, or until the carrots are tender. Raise the temperature and boil away most of the liquid until the carrots are glazed (be careful and do not burn the carrots).