Instructions: In large skillet combine carrots with water, 1 1/2 tablespoons butter and salt; heat to boiling. Cover and cook slowly until liquid has evaporated and carrots are almost tender, about 20 minutes. In small saucepan heat cream to boiling and pour over the carrots. Simmer slowly, uncovered until cream has been almost absorbed by carrots or until the carrots are tender. Add remaining 2 tablespoons butter, sugar and pepper. simmer a few minutes longer. Add chopped mint and serve.

Makes 6 to 8 servings.

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