2 tbsp. butter
2 tbsp. water
1 tsp. sugar
4 c. quartered carrots
Salt & 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 gently over low heat 15 to 20 minutes or until tender. Add remaining ingredients. Serve without draining. Makes 6 servings.