1 lb. young tender carrots
1/2 c. water
1/2 c. orange juice
1 tbsp. butter
1/2 tsp. pure vanilla extract
1/4 tsp. ground nutmeg
1 1/2 tsp. grated fresh orange rind

Wash carrots and pare them with vegetable peeler, remove ends. Cut carrots crosswise into 1/4 inch rounds. Put water, orange juice and butter into a saucepan and add carrots. Cover tightly and simmer over low heat 25 minutes or until carrots are crisp-tender. Check to make sure that carrots don't burn because most of liquid will be absorbed, add a few tablespoons of water if necessary. Sprinkle carrots with vanilla, nutmeg and orange rind; mix well. Makes 4 servings (2 cups). One serving 1/2 cup calories 84.