Carrots Vichy - cooking recipe

Ingredients

2 cups carrots or 2 cups parsnips, peeled and sliced
1/2 cup boiling water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon lemon juice
chopped chives or parsley

Preparation

Place all ingredients in saucepan except the chives/parsley.
Cook the carrots/parsnips over medium heat until the water evaporates.
Permit them to brown in the butter.
Serve them sprinkled with either chopped chives or parsley.