8 whole carrots, cooked
1/2 c. finely chopped onions
1/4 c. butter
2 tbsp. chopped parsley
1/2 tbsp. lemon juice
1/2 tsp. thyme
1 tsp. salt
1/4 tsp. paprika

Cook onion in butter until tender but NOT browned. Add remaining ingredients. Blend thoroughly a few minutes. Pour over hot cooked, drained carrots. 4 servings.