Carrots and parsley are in the same plant family. If you leave parsley to go wild, it will form a root resembling a carrot.
Carrots are low in calories, fats and salt. They are high in fiber and a good source of vitamin A.
Cook, covered, in boiling water till just tender, about 20 minutes; drain.
Add juice; cook and stir till thick and bubbly.
Boil 1 minute.
Stir in butter, toss with carrots.