Glazed Carrots

Rinse the carrots, remove the skin and whole.

Put them in a shallow saucepan and sauté in a little butter. Add a little sugar and pour in the veal stock. Cover and steam for about 10 minutes. Then open the saucepan, add the remaining butter and salt and nutmeg and saute until the remaining liquid has evaporated.

Serve as a side dish.

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