Don't let the pretentious name I gave to this dish fool you. It's really just carrots with rosemary and butter. The other day I was making diner and I noticed we didn't have a vegetable to cook. My wife suggested carrots, which I've never cooked. So I came up with this quick and tasty recipe.
3 or 4 carrots, chopped
Pat of butter
black pepper to taste
2 or 3 sprigs fresh rosemary
In a small pan, cover the carrots with water. Cook until soft tender. Drain water and add a pat of butter, black pepper. When melted, add rosemary, stir and cover. Let sit for five minutes and serve.