Italian Carrots

• 1 lb carrots, old or young
• 1 oz butter
• ½ teaspoon

Cut the cleaned carrots into thin strips. Melt the butter in a thick saucepan with a close-fitting lid. Sweat the carrots gently in the butter for about five minutes. Add salt and sugar and sprinkle on the flour, mixing it well with a wooden spoon. Then gradually add the water, clamp down the lid tightly, and leave to simmer slowly for twenty minutes. The carrots will be very tasty and covered