¾ stick unsalted butter
6-8 fresh carrots, julienned
2 Tbsp. dry white wine
3 tsp. Frank Davis Vegetable Seasoning
Pinch garlic powder
Pinch onion powder
Salt and black pepper to taste
In a 12- inch skillet, melt the butter over high heat until it just begins to brown. But watch this carefully! Butter has a way of browning rapidly once it starts, and if you don’t watch it closely it’ll burn before you know it. Remember, you want to make browned butter. NOT BURNED BUTTER!
When the browning starts, add the carrots and stir them until each julienned strip is fully coated with the butter. Then reduce the heat to medium and cover the pan.
At this point, you want to "sweat" the strips until the beta carotene begins to come out. This is the basis for the sauce. Once this process occurs, you can forget about burning. The carrots will caramelize (turn toasty) maybe, but no longer will the milk solids in the butter burn.
When the carrots begin to "tun limp," add the wine, the vegetable seasoning, the garlic and onion powders, and the salt and pepper. Then toss everything together once again, cover the pot, reduce the fire to low, and simmer the dish gently until the carrots turn tender-crisp (which should take about 5 minutes more.)
While they can be reheated for serving later, they are at their absolute best when eater right from the skillet.