Parsleyed Carrots - cooking recipe

Ingredients

6 to 9 carrots, sliced 1/8-inch thick (3 c.)
1/3 c. water
1 Tbsp. butter or margarine
1/2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. paprika
2 Tbsp. snipped parsley

Preparation

Husk and silk corn.
Wrap each ear in waxed paper; twist ends of paper.
Arrange corn on paper toweling; allow at least 1 inch between ears.
Microcook one ear about 2 minutes, two ears 3 to 4 minutes, four ears 6 to 7 minutes and six ears 8 to 10 minutes. Halfway through cooking, rearrange corn and turn over.