Hungarian Sweet-Sour Carrots - cooking recipe

Ingredients

2 bunches fresh carrots
1 tsp. salt
hot water
2 Tbsp. butter
1/2 c. vinegar
1 c. sugar
1 Tbsp. parsley, chopped

Preparation

Wash and scrape carrots.
Cut into 3 x 1/2-inch strips.
Place in saucepan with salted hot water to cover.
Cook until tender. Drain and add butter, vinegar and sugar.
Cook slowly until translucent.
Serve hot garnished with parsley.
Can substitute 1 large bag of frozen baby carrots.
Serves 6 to 8.