|2 mediums||Carrots, Julienned|
|1 tablespoon||Unsalted Butter|
|Fresh Ground Pepper|
Pour 1 inch of water into a large heavy skillet. Heat to boiling over high heat. Add carrots and simmer uncovered until crisp tender, 4-8 minutes. Drain carrots, return to skillet, and heat to evaporate moisture. Add butter and sugar; heat, tossing constantly until carrots are glazed. Season with salt and pepper. Serve hot. From: Syd's Cookbook.
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