| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Side, Dishes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Carrots |
| 1/4 | c | Finely diced shallots |
| 1/4 | c | Chopped parsley |
| 1 | tb | Butter; (1 to 2) |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Peel carrots and cut into whatever size is appropriate for the shape and size of the carrot. Steam over boiling water until tender but not mushy, about 5 to 8 minutes. Set a saute pan over high heat with the shallots, parsley and butter. Add the steamed carrots and saute, shaking the pan back and forth until the carrots are coated and the shallots have just begun to gain a little color, 4 to 5 minutes. Season to taste with salt and pepper. Yield: 4 servings. The recipe is from "The Vegetarian Table: America" by Deborah Madison (Chronicle Books, $22.95). Recipe by: St. Louis Post-Dispatch 11/18/96 Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15, 1998
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