- 2 cups julienned carrots
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons chopped salted peanuts
- 1 tablespoon butter or margarine
- 2 teaspoons sugar
- pepper to taste
- In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.