Buttered Carrots
1 1/2 pounds of carrots
1 teaspoon of sugar
1/2 teaspoon of salt
1/8 teaspoon of pepper
3 tablespoons of butter
3/4 cup of water
1 tablespoon of chopped parsley
Pare carrots and cut into julienne strips. Place in a large heavy saucepan
with sugar, salt, pepper, butter, and water. Cover. Bring to boiling, then
simmer 10 to 15 minutes or until carrots are tender and moisture is
evaporated. Remove cover to evaporate moisture, if necessary.
Turn carrots into a serving bowl and sprinkle with parsley. 6 servings |
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