1 1/2 tsp. salt
1 c. water
2 c. thinly sliced carrots
2 c. thinly sliced potatoes
1/4 c. minced onion
2 tbsp. butter
1/2 c. fresh parsley (chopped or snipped)
1/8 tsp. pepper
1 tsp. caraway seeds

In a 3 quart saucepan, bring salted water to a boil. Add carrots, potatoes, and onions; cover and cook until tender; drain. Lightly toss in butter, parsley, caraway seeds and pepper until blended. Serve immediately. Serves 4.

Can also use broccoli in place of potatoes.