CARROT PENNIES

From PRETEND SOUP by Molly Katzen

2 long thin carrots, sliced into thin rounds
1 tsp butter
3 shakes salt
1 tsp lemon juice (we used orange juice which was good)
1 tsp sesame seeds
1 T brown sugar
¼ cup water

Steam carrots until just tender. Melt butter in a sauté pan and add steamed carrots and the rest of the ingredients. Simmer over medium high heat until sauce becomes syrupy and clings to carrots. Add more water or sugar (we added more sugar). Serve. Makes 3 – 4 small portions.