1 lb. carrots, peeled
1 c. water
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp. ground nutmeg
1 tbsp. butter

Cut carrots in large chunks, approximately 1 1/2 to 2 inches long. Carrots are more flavorful when prepared in large pieces. Put the water, salt, sugar, nutmeg and butter in a saucepan with a lid. Bring to a boil. Add carrots. Cover and reduce heat to medium. Simmer approximately 12 to 15 minutes, depending on the thickness of the carrots, until tender. Transfer to a serving bowl and top with butter. Save carrot broth for soup stock. 4 to 6 servings.