Ingredients

1 pound baby carrots
1/2 C. water
1 Tbsp. lemon juice
1 Tbsp. margarine
1/4 tsp. salt
1/8 tsp. pepper
3/4 tsp. Equal Measure, or 2 packets Equal
2 Tbsp. parsley, snipped

Cooking Instructions

In a medium saucepan, combine carrots, water, lemon juice, margarine, salt and pepper. Bring to boiling; reduce heat. Cover and cook over low heat for 15 minutes, or until just tender. Continue to cook, uncovered, 5 to 10 minutes more, or until most of the liquid has evaporated, carefully stirring occasionally to prevent sticking. Remove from heat. Stir in Equal Measure and parsley.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: