3 c. thinly sliced carrots
1/4 c. butter, softened
1/2 tsp. salt
1 tbsp. lemon juice
1/4 tsp. grated lemon rind

Put carrots in heavy pan, rinse and drain. Add butter and salt. Cover, place over medium high heat. When cover becomes hot to touch, reduce heat to low. Cook 15 minutes, or until carrots are tender. Add lemon juice and grated lemon rind. Heat thoroughly. Serves 4.