| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Carrots | 6 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1 | Onion; chopped | |
| 2 | lb | Baby carrots; scrubbed |
| 1 1/2 | c | Chicken stock |
| 1 | tb | Honey |
| 1/2 | ts | Thyme |
| 2 | tb | Fresh parsley; chopped |
| 2 | minutes until softened. |
INSTRUCTIONS
1. In a deep skillet, melt margarine over medium heat; cook onion stirring, 2. Add carrots, stock, honey and thyme; simmer uncovered 20 to 25 minutes until liquid evaporates and carrots are tender. 3. Stir in parsley and serve. Notes: Per Serving: 109 calories, 3 g fat from the recipe files of RecipeLu <recipelu@recipelu.com> Recipe by: Homemakers Magazine - May 1995 Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 17, 1998
A Message from our Provider:
“Jesus: Gateway to the supernatural”