3 lbs. carrots, or enough to serve 10
About 4 tbsp. butter
1/4 - 1/2 c. sugar
1 tbsp. fresh very finely grated ginger
2 tbsp. brandy or vermouth

Wash and pare carrots. Cut into 1" slanted chunks, Chinese style. Simmer carrots in a large stainless steel skillet, in a small amount of water until just tender. Drain carrots. Add butter to skillet; when melted sprinkle sugar and ginger over carrots. Add brandy. Heat slowly until carrots are well glazed.