Ingredients:

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

Instructions:

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.