5-6 lg. carrots, peeled & sliced into 1/4" slices
3 whole cardamom pods
3 whole cloves
2 bay leaves
3 tbsp. butter
1/2 tsp. ground cardamom
Pinch each sugar & cinnamon

Simmer carrots, whole spices and bay leaves in water to cover until just tender. Drain. Melt butter in saucepan, add carrots, remaining spices and sugar and saute, stirring until carrots are hot and glazed. Serves 2 to 3.