|Carrots||2 Cup (32 tbs), julienned|
|Mint||1⁄4 Teaspoon, finely-chopped|
Combine carrots, butter and water in saucepan, cover tightly, and cook over moderate heat, shaking pan often, just until tender, about 7 minutes.
Sprinkle lightly with salt and pepper and add mint.
Note: For julienne, cut carrots into thin match-like strips about 1 1/2 inches long by 1/8 inch.