|Carrots||3 Cup (48 tbs), sliced or cut lengthwise|
Scrub carrots and cut as desired.
Rinse in cold water and place in one-quart sauce pan.
Cover and place over medium heat until cover is too hot to touch (3-5 minutes).
Reduce heat to low and cook about 15 minutes.
Add salt and butter.
Arrange with Buttered Peas on vegetable plate.