Buttered Parsley Carrots

One (24 ounces) baby carrots
2 tablespoons butter
4 sprigs parsley
2 teaspoons sugar
2-1/2 Cups water

Put baby carrots in 2-1/2 cups boiling water with sugar. Bring to boil again, lower heat a little and cook for 20 minutes covered, or until tender. Drain water and put in freezer to put in soup. In same pot, put 2 tablespoons butter and about 4 sprigs of parsley. Mix well and serve.

Yield: 8 servings

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Cajun Country -- New Iberia, Louisiana