Carrots with Ginger

• 1 kg/2 lb carrots
• melted butter
• 1–2 teaspoons

Peel the carrots and boil them in salted water until just tender. Then drain them and toss in a little melted butter with a teaspoon or so of sugar and a good pinch of ginger. Cook them, shaking the pan frequently until the carrots are just beginning to brown at the edges. Tip into a serving dish and grind over a little black pepper.