10 to 12 carrots, peeled & cut into 1 1/2 inch julienne pieces
1 bunch scallions
1 to 2 tbsp. olive oil or olive oil Pam
Garlic cloves, peeled & pressed or garlic paste
Minute Maid frozen reconstituted lemon juices
Salt, pepper, thyme, parsley to taste

1. Saute garlic to taste in olive oil in a large skillet.

2. Add carrots and lemon juice to almost cover carrots. Add enough water to completely cover carrots. Add seasonings. Cover and cook for 15 to 20 minutes. Carrots should be done, but not overcooked. Remove carrots from pan.

3. Trim white ends of scallions and discard. Add green tops to skillet and cook for a few minutes until they are soft enough to work with. Remove from pan. Save pan liquid.

4. Now, for the fun part - place a scallion on a flat surface. Put about 10 pieces of carrot on top of the scallion and tie a knot. When all are tied, place in a container and pour liquid over. Refrigerate overnight and serve. Delicious!