By Joan S. Larsen

1 pounds fresh carrots
3 tablespoons butter
1 tablespoon lemon juice
1 cup orange marmalade
1 tablespoon chopped parsley

Peal carrots and cut into strips. Steam in 1 inch salted water until tender. Tip the oven and remove the water. In a bottom corner of the oven heat marmalade, butter and lemon juice until blended. Place over low heat and stir until all the carrots are glazed evenly. Sprinkle with parsley. Serves 8.