0
(0)
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”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?