5 cups diagonally cut carrots
3/4 cup boiling water
1/4 tsp nutmeg
1 Tbsp lemon juice
1 Tbsp margarine
2 tsp salt
2 tsp sugar
1/4 cup fresh parsley or 1 Tbsp dry parsley
Add butter to to boiling water in saucepan. Add salt, nutmeg, sugar and carrots. Simmer covered 8-10 minutes or until tender-crisp. Stir in lemon juice and parsley
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