This recipe introduces your young cook to two new concepts: sautéing and making a simple sauce. It's also a nice departure from plain carrot sticks, as good as they are.

Makes 3 to 4 snack-sized servings.

1. Print the full-colour recipe so your child can follow along.

2. Grown-ups boil or steam the carrots until they're tender but not mushy.

3. Add all the ingredients to the pan and turn the heat to medium.

4. Let your child stir (with a long-handled wooden spoon) over medium heat until the carrots are coated with syrup. You can add more sugar or water depending on how syrupy you like your sauce.

5. Transfer to plates. Cool off by blowing and then eat!

This recipe is from Pretend Soup by Mollie Katzen and Ann Henderson; Illustrations by Mollie Katzen

• 2 medium-long thin carrots, sliced into thin rounds
• 1 teaspoon butter
• 3 shakes of salt
• 1 squeeze of a lemon wedge
• 1 teaspoon sesame seeds
• 1 tablespoon brown sugar
• 60ml of water

To prevent burns, let your children put the ingredients in the pan before you turn on the heat.

• Counting skills
• Teamwork
• Attention to detail