1 pound carrots, peeled and cut into chunks (Nantes are a good variety)
Salt to taste
Freshly ground black pepper to taste
A pinch of sugar
1 large romaine lettuce leaf
1 tablespoon unsalted butter
Juice of 1/4 lemon
Combine carrots, salt, pepper, and sugar in a small pot and cover with lettuce leaf. Cover pot and cook carrots over low heat, about 12 to 15 minutes, or until tender. Discard lettuce leaf. Stir in butter and a squirt of lemon juice and serve.