1 pound carrots
6 to 8 fresh cloves Garlic
4 or more T. butter
1/2 tsp. pepper
Salt and Pepper to taste
Chopped Fresh parsley

Peel carrots and slice diagonally into 1 inch lengths. Peel garlic and slice thinly lengthwise. Place carrots and garlic in a 1 1/2 quart saucepan with enough water to barely cover. Add butter and pepper and cook, covered over medium heat until carrots are tender. Remove cover and cook over high heat until water has boiled away and carrots are glazed with butter about 5 minutes. Salt to taste and garnish with chopped parsley.