• 6 medium carrots, peeled and grated
•   ½ cup green onions, cut diagonally  
•  1 tablespoon vegan butter or ¼ cup vegetable broth or water
• 1 clove garlic, minced
•   ½ teaspoon salt
•  ⅛ teaspoon pepper
• 2 tablespoons fresh parsley, chopped
•   1 teaspoon Dijon mustard (optional)

Place carrots in medium-sized pan with vegan butter, vegetable broth or water, garlic, salt and pepper.  0Cook covered with tight-fitting lid over medium- high heat, stirring occasionally, 10-15 minutes or until tender.  Remove from heat and toss with parsley and mustard.

Hints:

One pound of carrots (6-8 medium or 4 large) is equal to 3½ cups of peeled and sliced.

The flat leaf (Italian) parsley has more flavor than the curly type.