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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)