To Cook Carrots

There is no reason on earth to boil carrots in a pot full of water. I far prefer to blanch them (place prepared carrots in a saucepan of cold water; bring to a boil and drain) and then simmer them for 15 to 20 minutes in 4 tablespoons butter and 4 tablespoons chicken stock (yes, even made with a cube), with sugar, salt and pepper, to taste. Delicious. Even more so if you add 4 tablespoons double cream and a sprinkling of finely chopped parsley or fresh mint just before serving. Sour cream is good, too.