8 c. carrots, thinly sliced
6 tbsp. sweet butter
4 tbsp. sugar
Salt
Chopped chives for garnish

In saucepan, combine carrots, butter and sugar. Season lightly with salt. Add 1 cup water and bring to a boil. Cover and cook 10 minutes, or until carrots are just tender. Uncover at end of cooking time to evaporate water. Shake pan to glaze with butter and sugar.

Before, sprinkle with chives.