Submitted by Jewell A. Morgan, London, Kentucky
- 3 cups carrots, sliced
- 1/4 cup water
- 1/4 cup orange juice, unsweetened
- 1 teaspoon orange rind, grated
- 1 Tablespoon butter
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 2 teaspoons parsley
Combine first three ingredients in a saucepan; cover and simmer five to seven minutes, or until carrots are crisp-tender. Add orange rind and next three ingredients. Stir well. Garnish with parsley.
From March, 1989 Kentucky Living magazine.