| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 1 1/2 | lb | Baby carrots, trimmed and |
| peeled | ||
| 2 | T | Unsalted butter |
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
In a saucepan, cook the carrots in boiling salted water to cover for 10 minutes, or until tender. Drain. In a skillet, melt the butter over moderately high heat and stir in the salt and pepper. Add the carrots and cook over moderate heat, shaking the pan occasionally, for 5 minutes. Yield: 6 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR THE BOSS Menu: Rack of Lamb with Mustard Crust and Roast Garlic Horseradish Sauce Barbecue Oysters on Spinach-Red Onion Salad with Bacon-Blue Cheese Dressing Cheddar Cheese Scalloped Potatoes Baby Carrots and Sugar Snap Peas Old Fashioned Chocolate Layer Cake Chardonnay and Cabernet Recipe by: Dean Fearing Posted to MC-Recipe Digest V1 #814 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 10.2mg
Sodium: 138.5mg
Potassium: 342mg
Carbohydrates: 10.5g
Fiber: 3.7g
Sugar: 6.1g
Protein: 1.1g