Carrots With Nutmeg - cooking recipe

Ingredients

1 lb. carrots, peeled or scraped
1 c. water
1 1/2 tsp. salt
1/4 tsp. ground nutmeg
1 Tbsp. butter
1 1/2 tsp. sugar

Preparation

Cut carrots in large chunks, approximately 1 1/2 to 2-inches long.
Carrots seem much more flavorful when prepared in larger pieces.
Put the water, salt, sugar, nutmeg and butter in a 1 1/2-quart saucepan with lid.
Bring to a boil.
Add carrots; cover and reduce heat to medium.
Simmer approximately 12 to 15 minutes, depending on the thickness of the carrots, until tender.
Remove with a slotted spoon to a preheated serving dish.
Save carrot broth for soup stock.