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. chopped or snipped parsley
1 tsp. caraway seeds
1/8 tsp. pepper

(Drained canned vegetables can also be used.)

Bring salted water to boil in saucepan. Add carrots, potatoes, and onion. Cover and cook until tender. Drain. Lightly toss in butter, parsley, caraway seeds and pepper until blended. Serves 4.