3 c Carrots; sliced 2 ts Lemon juice
3/4 c Water 1 tb Parsely; fresh chopped
1/2 c Salt 2 tb Butter or Margarine
1/2 ts Lemon peel; freshly grated 1 ds Liquid sweetener
Wash and peel carrots and slice in 1/4" rounds. Bring water to boil
in saucepan, add carrots and salt. Cook until tender (10 to 15
minutes) covered. Drain. In saucepan add remaining ingredients until
butter is melted. Toss like a salad to coat all carrots. Serve hot.
