2 lb. fresh carrots, scraped
1/2 c. sugar
1 1/2 tbsp. cornstarch
1/4 c. vinegar
1/4 c. water
1/4 c. butter

Cut carrots crosswise into 1/2 inch slices. Cook covered over boiling water in a steamer basket until tender (or you can boil in a small amount of water and drain). Combine sugar and cornstarch in a small saucepan. Add vinegar and water. Cook over medium heat, stirring constantly, until thickened. Add sauce and butter to carrots and heat stirring until butter melts and carrots are heated through. Yields 6-8 servings.

You can make Harvard Beets by this same recipe by substitute the beet juice for the water and omit the butter. Use a can of sliced beets and after you thicken the sauce, add the beets and heat through.