1/2 teaspoon nutmeg.
cover and cook for about three or four hours until the carrots are tender.
put the carrots in a serving dish and keep them warm. take the cooking juices and bung them in a pot. bring it to a boil. dissolve 2 tablespoons corn starch in 1/4 cup water and add that to the juices, boiling for another full minute until the glaze is thick.
pour over top your carrots and serve. 