8 medium carrots, peeled and sliced 1/2 tsp. salt 1/4 c. butter 2 T. lemon juice 1 T. chopped parsley
In a medium sauce pan over medium high heat place the carrots and just enough water to semi coat. Bring to a boil. Cook for 10-15 minutes or until tender. Drain and add remaining ingredients. Toss to coat and serve hot.
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