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 and orange pieces, and onion if desired. Heat through. Serve immediately. Yield: 6 servings.

I found it very difficult to get children (and even my "big kid") to eat carrots. By adding an orange and serving the carrots crisp-tender, I have found that my family is very receptive to this vegetable dish.