Carrots with Butter and Chives

Total time: 25 minutes
These are delicious in the spring when the chives start coming up - as well as the rest of the summer.  If you don't have access to fresh chives, substitute dried.

 Ingredients:

• 2 - 3 carrots, depending on size
• 1/4 cup (2oz, 60ml) chicken or beef stock
• 1 tbs butter
• 2 tbs snipped chives  (Substitute 1 tbs dried or other herb of choice)

 Instructions:

• Peel carrots, cut into sticks.
• Put carrots into a small saucepan or skillet.  Add stock, cover and bring to a simmer over medium heat. 
• Reduce heat and let simmer until done, 10 - 15 minutes. 
• Drain any remaining liquid from pan. 
• Add chives and butter, stir well to coat and heat through. 
• Remove from heat, add pepper if you like and serve.