| 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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