|Boiling salted water||1 Cup (16 tbs) (As Required)|
|Warm brandy||1⁄4 Cup (4 tbs)|
Cook in a small amount of boiling salted water in a wide, shallow pan until tender (about 10 minutes); drain off liquid.
In the same pan or a chafing dish, melt butter; add brandy and set aflame.
Saute carrots until lightly browned, shaking back and forth to turn.