| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking wit, Carrots, Steamer, Reg 4 |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots; peeled and cut diagonally 1/8" to 1/4" thick slices |
| 1 |
tb |
Butter; at room temperature |
| 1 |
ts |
Fresh lemon juice |
| 1 |
ts |
Chopped fresh cilantro; * see note |
| 1 |
ts |
Chopped fresh parsley |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Water level medium
Put the carrots in the steaming basket, cover, and steam until tender,
18-20 mins. Remove the steaming basket and shake well over the sink. Put
carrots in a serving bowl, add the remaining ingredients, and toss gently
to mix.
*I use extra cilantro.
Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by
Carol Floyd--c.floyd@arnprior.com
Recipe by: Cooking with Steam-Stephanie Lyness
Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on
Feb 26, 1998
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