• 3 pounds of carrots
  • 1/3 cup of water
  • 2 tablespoons butter
  • salt to taste
  • 1 tablespoon rosemary or tarragon
  1. Peel and cut each carrot lengthwise in half, then cut diagonally into to 2-inch pieces.
  2. In a four quart saucepan heat carrots, water, butter, 1/2 teaspoon salt to boiling over high heat. Reduce heat to low; cover and simmer from twenty to twenty-five minutes or until carrots are tender, stirring occasionally. Remove cover; increase heat to medium-high and cook until all liquid evaporates. Stir in rosemary.