Carrots with Butter

• 1/2 lb/500 g young carrots
• 1 1/2 tablespoon butter
• 1 teaspoon sugar (optional)
• salt

Clean, wash and then either julienne or cube the carrots and then scald with boiling water. Drain and place in a pan with hot butter, sugar, salt and a little bit of water (just to cover the bottom of the pan). Cover and let simmer. Shake the pan occasionally, adding a tablespoon of water, if necessary, until the carrots are tender. Serve with cream of wheat croquettes, or as a side dish for fried meat balls, schnitzels or roasts.