Yield = 4

2 cups cooked carrots
1t minced parsley
1 t sugar
1/2 t salt
1/2 t paprika
1 t lemon juice
1 T chicken fat

For this recipe, the large old carrots are better than the young ones. Frozen carrots also work well (especially frozen baby carrots). Drain the cooked carrots. While they are still hot, add remaining ingredients. Stir constantly over as low heat as possible for 5 minutes, until each piece of carrot is coated with sauce.