Step 1

1 Cut the carrots crosswise into 2 1/4-inch lengths; fit them into an appropriately sized pan in which the carrots will fit snugly when stood up side by side

Step 2

2 Place the knob of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper

Step 3

3 Add enough water to come halfway up the carrots; place the pan over medium-high heat and bring to a boil, then reduce the heat to medium-low, cover and cook for about 20 minutes or until the carrots are tender from top to bottom

Step 4

4 Uncover and cook for 20 to 30 minutes to reduce the remaining liquid

Step 5

5 Let the carrots sizzle gently in the butter for about 5 minutes, until the bottoms of the carrots are sticky-brown; watch closely to prevent burning

Step 6

6 Discard the bay leaves

Step 7

7 Carefully transfer the carrots so the browned ends are turned upward; serve hot