1 bunch carrots, peeled, washed & cut into julienne pieces (place in cold water)
4 tbsp. butter
2 tbsp. sugar
Lettuce, torn in sm. pieces
1 1/2 tbsp. freshly chopped parsley
1 tbsp. tarragon
Salt & pepper

Melt butter and sugar in 10" or 12" fry pan. Remove the carrots from the water and add to the butter (keep the carrots wet). Place the torn pieces of lettuce and completely over the carrots. Cover pan and saute for 20 minutes. Shake pan occasionally. When tender sprinkle spices. Adjust spices to taste.