10-12 carrots, peeled and cut in slices or chunks
1/2 tsp. salt
1/2 tsp. pepper
2 c. chicken or beef broth
4 tbsp. butter
3 tbsp. sugar

Place carrots in a heavy fry pan or saucepan. Add other ingredients and simmer until carrots are tender. Takes about 1 1/2 hours. The broth cooks away and leaves carrots glazed. Stir occasionally while cooking. Add a sprig or two of parsley when serving.