Scrape carrots and cut crosswise in circles. Boil in salted water until
tender. Rehydrate parsley by placing in equal amount of water for 5 minutes
~- drain. In small saucepan melt butter or margarine and add butter
flavoring, parsley and celery seed. Drain carrots and pour out onto serving
dish. Sprinkle sweetener over carrots and then pour butter or margarine
mixture over all.
Note: If carrots are naturally sweet omit sweetener.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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