- 1 pound carrots, peeled and sliced 1/4 inch thick
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 teaspoon grated orange peel
- 2 tablespoons butter or margarine, softened
- 1 orange, peeled, sectioned, and cut into bite-size pieces
- 1 tablespoon minced green onion
- In a saucepan, cook carrots in salted water until crisp-tender. Drain. Return carrots to pan and add orange peel, butter and orange pieces, and onion if desired. Heat through. Serve immediately.