2 lb. carrots
1 tsp. salt
3 tbsp. butter
3 tbsp. prepared mustard
1/4 c. brown sugar
1/4 c. chopped parsley

Scrape the carrots and cut them in half lengthwise. Then into 2 inch sections. Cook in boiling water, with salt added, covered until just tender, about 20 minutes. Drain.

In a small saucepan cook the butter, mustard and brown sugar until syrupy, about 3 minutes. Pour over carrots and simmer for 5 minutes. Sprinkle with parsley just before serving. Serves 6.