2 tbsp. butter
2 tbsp. water
1 tsp. sugar
4 c. quartered carrots
Salt and white pepper to taste
1 tsp. snipped parsley
1 tsp. snipped fresh tarragon or 1/4 tsp. dried whole tarragon, crushed

In heavy saucepan, combine butter, water and sugar. Add carrots, cover tightly and cook over low heat 15 to 20 minutes or until tender. Add remaining ingredients. Serve without draining.