Spiced Carrots Polynesian

2 T. butter
1/2 c. pineapple juice
1 T. brown sugar
1/2 t. ground nutmeg
1/4 t. salt
1/8 t. white pepper
4 c. sliced carrots
1 medium onion, sliced in rings
2 T. fresh parsley

Melt butter in stock pot over medium heat. Add juice, brown sugar, nutmeg, salt, pepper, onions and carrots. Bring to a boil over medium high heat. When boiling, reduce heat to medium low, cover and simmer for 12 minutes longer. Transfer to a serving bowl. Sprinkle with parsley.

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