Herbed Carrots

3lbs carrots
1/2c water
2 T. butter
salt
1 T rosemary or tarragon

Peel and cut each carrot lengthwise in half, then cut diagonallly into 2-inch pieces. In 4-quart saucepan, heat carrots, water, butter, and 1/2 t salt to boiling over high heat. Reduce heat to low; cover and simmer 20 - 25 minutes or until carrots are tender, stirring occasionally. Remove cover; increase heat to medium-high and cook until all liquid evaporates. Stir in rosemary.