4 c. carrot chunks
3 tbsp. butter
1/2 tsp. salt
Dash of pepper
2 tbsp. brown sugar
2 tbsp. white vinegar
1 1/2 c. hot water
1/2 c. walnut halves
5 thin orange slices, halves and twisted

Cook carrots according to basic recipe. In saucepan, lightly brown butter over medium heat. Blend cornstarch and continue browning, stirring constantly. Add salt and pepper.