Carrot Fettuccini

Ingredients:

1 carrot, peeled, rotating the around the carrot, just until the core is visible. (One medium carrot yields about 1 ½ cups grated raw carrots, about 1 cup cooked)

2 teaspoons butter, at room temperature.

1 tablespoon chopped parsley, optional

Directions:

Fill a saucepan large enough to contain the carrots with water. Bring to a boil over high heat and add salt, about 2 teaspoons per quart of water.

Place the butter into a serving dish.

Place the carrot strips into the rapidly boiling water and allow to cook for 30-40 seconds. Pour the carrots into a sieve over the sink. Shake to eliminate any excess water.

Immediately place the carrots into a serving dish and toss to distribute the butter, which will melt with the heat from the carrots. Ife desired, sprinkle with chopped parsley. Serve  your Carrot Fettuccini immediately.