1 lb. carrots, cut in 1/4 inch slices (about 3 c.)
1/2 tsp. salt
3/4 c. water
2 tbsp. butter, softened
1 tbsp. sugar
1 tsp. fresh grated lemon peel
1 tbsp. fresh squeezed lemon juice
4 whole cloves

In covered saucepan, cook carrots with salt in water until just tender (10 to 15 minutes); drain. Add remaining ingredients; heat, stirring occasionally. Makes 4 to 6 servings.