1 bunch carrots
3 tbsps butter or margarine
2 tbsps Steen's Pure Cane Syrup


Scrape or pare carrots thinly. Leave whole or cut in half. Cook in boiling salted water until almost tender. Remove and drain. Heat syrup and butter in skillet; add carrots. Turn over and baste occasionally.

YIELD: 4 servings

VARIATION: 1 ½ pounds cooked tiny white onions may be substituted for carrots.