Young Carrots



  • 8 to 10 small carrots
  • 1 teaspoon sugar
  • 1 cup water
  • 2 tablespoon butter
  • Salt to taste


Scrub and scrape carrots. Leave them whole or cut into quarters, dice or thin strips. Cook slowly in a small amount of cold water with salt, sugar and butter. Cook until carrots absorb all the liquid. Watch closely.