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Carrots with Nutmeg

  Cut carrots in large chunks, approx. 1"-2" long. Carrots seem much more flavorful when prepared in larger pieces. Put the water, salt, sugar, nutmeg, and butter in a 1-quart saucepan with lid. Bring to a boil. Add carrots. Cover and reduce heat to medium. Simmer approximately 12-15 minutes. depending on the thickness of the carrots, until tender. Remove with a slotted spoon to a preheated serving dish. Top with browned butter. Save carrot broth for soup stock.
Browned Butter:
Melt the butter in a large pan over medium-low heat. After it has melted, stir occasionally until the butter begins to brown. Be sure to remove from the heat before it burns, or it will lose its flavor. It should be a rich nut-brown color.

Serves 4-6

1 lb. carrots, peeled or scraped
1 c. water
1 t. salt
1 t. sugar

1/4 t. ground nutmeg
1 T. butter
1 T. browned butter for topping.
Browned Butter:
1/2 lb. butter

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