4 c. fresh carrots that have been cut into match sticks or julienne
2 tbsp. dry sherry
1 tsp. parsley flakes
1 1/2 tbsp. honey
1/2 stick butter

Slice carrots into about 2 inch julienne sticks. Steam them crisp-tender; put in refrigerator until ready to serve. In frying pan melt butter, add the rest of ingredients. Warm the sauce. Add carrots and warm through. You can add zucchini and/or red pepper strips to this for color if you wish. Serves 6.