3 c. sliced raw carrots
1/2 c. pure maple syrup
2 tbsp. chopped parsley
1/4 c. prepared mustard with horseradish
1 tbsp. very finely chopped onions
1/2 tsp. salt
1/8 tsp. pepper

Cook carrots in boiling water until tender, yet crisp; drain. In a medium saucepan, combine syrup, parsley, mustard, butter, onion, salt and pepper; cook over low heat about 3 minutes, stirring often. Stir carrots into sauce. Cook over low heat 2 minutes. Yield: 6 servings.