1 lb. carrots, peeled and sliced 1/4-inch thick
1/2 tsp. salt
3/4 c. water
1/2 tsp. grated orange peel
2 tbsp. butter, softened
1 orange, peeled, sectioned and cut into bite-size pieces
1 tbsp. minced green onion (optional)

In a saucepan, cook carrots in salted water until crisp-tender. Drain. Return carrots to pan and add orange peel, butter, orange pieces, and onion, if desired. Heat through. Serve immediately.

Yield: 6 servings.