Shredded carrots, lemon and parsley add up to a quick, kidney-friendly side dish.

In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the butter, sugar substitute, lemon juice and parsley. Serve immediately.

• 1/2 cup water
• 1/8 teaspoon salt
• 2 cups shredded carrots
• 1 teaspoon butter
• Sugar substitute, to taste
• 1 teaspoon lemon juice
• 4 tablespoons fresh parsley, chopped