3 c. julienne carrots (or sm.)
1 sm. onion, sliced and separated into rings
Juice of one orange
3 tbsp. butter
1 tbsp. grated orange peel
1 1/2 tsp. chopped parsley

Cook carrots and onion in 1 inch of boiling salted water for 10-20 minutes or until tender-crisp. Drain; stir in remaining ingredients. Heat until warmed through. May add roasted slivered almonds if desired.