| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Dec clinic, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Baby carrots |
| 3 | tb | Butter |
| 3 | tb | Honey |
| 2 | tb | Brandy |
| 1 1/2 | tb | Chopped parsley |
| Salt and pepper; to taste |
INSTRUCTIONS
Cook carrots in salted water until tender. Drain. In a skillet place carrots and remaining ingredients and cook and stir until carrots are glazed and glossy. Recipe by: Joy of Eating French Food Posted to MC-Recipe Digest V1 #964 by MAMacR <MAMacR@aol.com> on Dec 24, 1997
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