Saffron Carrots

Peel your carrots and slice into very thin coins. Cook the carrots in a saucepan with the 2 tablespoons of butter, with a small amount of crumbled saffron and your chopped garlic. Season well with salt and pepper and a the zest from half of lemon. Add a cup of water and simmer, covered, for 5 minutes or until the carrots are tender.