CLARISSE'S CARDAMON CARROTS

2 lbs. carrots cut into julienned strips

1 teaspoon salt

1/4 cup each butter and brown sugar (I used sugar twin)

1 teaspoon cardamom

1 teaspoon grated orange peel

Boil carrots and salt in 1 inch water, covered, for about 7-9 minutes, until tender crisp. Drain. Combine butter, sugar, cardamom and orange peel and cook over medium heat 1-2 minutes. Toss with carrots.

Steaming Carrots