| 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
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