|Tender young carrots||4 Cup (64 tbs), cut in 2 inch sticks|
|Sugar||1 1⁄2 Tablespoon|
|Water||1 Cup (16 tbs)|
Put carrots, water, salt, sugar and margarine into 10 inch skillet over moderate heat; cover and boil 10 minutes, or less until crisp tender.
Remove cover and cook over high heat to evaporate any moisture.
Shake pan until carrots are shiny and golden brown.
Small white onions may be cooked this way; also white purple top turnips or do the three together for an interesting first course, garnished with chopped parsley or freshly grated lemon peel.