Creamy Carrots

5 carrots, cleaned

30g butter

2 tblspns brown sugar

1/2 cup cream

2 tblspns chopped chives

Cut carrots into sticks or rings. Cook in simmering water until just tender, drain. Melt butter in the same pan. Add sugar, cook 1 minute. Pour in cream. Bring to the boil. Reduce heat. Return carrots to pan and toss well. Serve, sprinkled with chives.