| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Veggie-sd |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/2 |
c |
Thinly sliced onions |
| 1 |
lb |
Peeled carrots, thinly sliced |
|
|
Water |
|
|
Vanilla extract |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Heat the butter in a saucepan. Add the onions and saute for 5 minutes or
until the onions begin to turn golden. Add the carrots and 1/2 cup of
water, cover and simmer for 15 to 20 minutes or until totally tender (if
too much water evaporates, replace it so carrots and onions don't burn).
Puree the mixture in a food processor with a drop of vanilla and season
well to taste with salt and pepper.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11,
1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6685 Posted to MC-Recipe Digest
V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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