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3 pounds of carrots
1/3 cup of water
2 tablespoons butter
salt to taste
1 tablespoon rosemary or tarragon
Peel and cut each carrot lengthwise in half, then cut diagonally into to 2-inch pieces.
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.