Cardamom Carrots

 Cardamom carrots

¾ pound carrots, peeled and sliced into thin strips

½ cup water

2 teaspoons butter

1 teaspoon brown sugar

½ ground cardamom

Combine carrots and water in a medium saucepan; cover and cook until carrots are crisp-tender. Drain carrots, and set aside. 

Melt butter in saucepan; stir in sugar and cardamom. Cook over low heat, stirring constantly, until sugar is dissolved. Add carrot; continue to cook over low heat, stirring gently until wee coated and thoroughly heated. Yield:4 servings.