Carrots with Butter

Ingredients

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

Directions

 * 1) Clean, wash and then either julienne or cube the carrots and then scald with boiling water.
 * 2) 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).
 * 3) Cover and let simmer.
 * 4) 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.