6 med. carrots, peeled
1/3 c. finely chopped onion
1/3 tbsp. butter
1/4 tsp. thyme
Salt and pepper to taste
1 tbsp. finely chopped parsley

Cut carrots into 2-inch sticks or julienne-style. Place in double boiler. Add onion, butter, thyme and 1 tablespoon water. Cover. Cook over boiling water 20 minutes or until crisp-tender. Season with salt and pepper. Turn into serving dish. Sprinkle with parsley. 4 servings.