2 c. thinly sliced, scraped carrots
1/2 c. boiling water
2 tbsp. butter
1 tbsp. sugar
1/4 tsp. salt
1 tsp. lemon juice (opt.)

Place all ingredients in saucepan and cover loosely. To form a glaze with butter and sugar, simmer the carrots until the water is absorbed. Serve sprinkled with chopped parsley. Makes 4 servings.