An impressive and easy dish.

Ingredients:

1 pound Carrots, young -- peeled and sliced
4 tablespoons Butter
1 tablespoon Sugar
1 tablespoon Cognac
½ teaspoon Salt
Chives -- chopped

Directions:
Slice carrots 1/3 inch thick. Heat butter, sugar, cognac and salt in a heavy skillet. Add the carrots and cook over low heat until tender, about 20 minutes. Sprinkle with chives.

Note: Serves well on a buffet.

Serves: 6
Preparation Time: 0:30

Source: MLK from Newspaper