| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Carrots, cut 2-in long, 1/2-in thick stick |
| 2 |
tb |
Stick butter or margarine |
| 2 |
tb |
Grated fresh ginger |
| 1 |
tb |
Honey |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Place carrots in saucepan with water to cover. Bring to a boil, reduce heat
and simmer 2 minutes or until tender. Drain in a colander, rinse under
running cold water until cool and let drain.
Melt butter in same saucepan over low heat. Add carrots, ginger, honey and
salt. Cook 2 minutes, stirring a few times, until coated and hot. Stir in
parsley.
Posted to EAT-L Digest 29 Dec 96
Recipe by: Woman's Day 12-17-96
From: The Taillons <taillon@ACCESS.MOUNTAIN.NET>
Date: Mon, 30 Dec 1996 14:34:00 -0500
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”