6 lg. carrots
1/2 c. water
1 tsp. salt
1/4 c. butter
1/4 c. sugar
1 tbsp. lemon juice
1 tsp. grated lemon rind
Minced parsley

Pare carrots and slice thin. Cook carrots in salted water in a covered pan to boiling; lower heat and cook for 10 minutes. Drain. Melt butter in a heavy skillet; stir in sugar, lemon juice and rind. Cook on low heat, stirring constantly, until sugar is dissolved. Add carrots; cook on low heat, stirring constantly until carrots are glazed. Serve topped with parsley. Makes 4 servings.