4 sm. carrots, pared
1/4 c. butter
1/2 lb. green beans
1/2 tsp. salt
1 tsp. sugar
2 tbsp. snipped parsley
1/3 c. light cream (or 1/4 c. milk plus 1 tbsp butter)

Sliver beans, pour 1 cup boiling water into saucepan; add 1/2 teaspoon salt, add beans; cover. Boil tender crisp - about 15 minutes. Meanwhile cut carrots into matching slivers. In saucepan with tight fittings, melt butter. Add carrots, sugar, parsley, cover, simmer until tender, 10 minutes. Add drained beans, toss. Add cream, season, reheat.