2 c. thinly sliced scraped carrots
1 tbsp. sugar
1 tsp. lemon juice
1/2 c. boiling water
2 tbsp. butter
1/4 tsp. salt
Chopped parsley

Place all ingredients except parsley in a saucepan. Cover tightly. Simmer until all water is absorbed. This will form a glaze. Serve sprinkled with parsley.