1 lb. carrots
1 tbsp. melted butter
1 tbsp. flour
1 tbsp. caraway

Peel carrots and slice into rounds or sticks. Cook, covered, in 1 cup of water about 10 minutes or until just tender; drain and reserve juice. Melt butter and add flour. Gradually add carrot water. Add caraway. Cook until slightly thickened. Add carrots.