Name: Thanksgiving Carrots
Ingredients: 1 lb Carrots; peeled and sliced; 1/2 ts Whole dry rosemary leaves; 1 sm Onion; minced; 2 tb Butter; 1 ts Fresh lemon juice; Salt and pepper; to taste

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CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

1	lb	Carrots; peeled and sliced
1/2	ts	Whole dry rosemary leaves
1	sm	Onion; minced
2	tb	Butter
1	ts	Fresh lemon juice
		Salt and pepper; to taste

INSTRUCTIONS

1. Boil small amount of water (about 1 1/2 cups) with rosemary in it (e.g.,
infuse rosemary). Let stand a couple of minutes. Strain & throw away
rosemary.
2. Put carrots (& salt to taste, if desired) in rosemary-seasoned water &
cook until tender (poke w. fork).
3. Meanwhile, saute onions in butter until tender. Add drained carrots,
lemon juice, salt & pepper. Serve.
(Note: slice carrots to thickness of your preference - we do about 1/4 "
inch - time it takes to cook carrots depends on thickness, 1/4-inch cooks
quite quickly)
NOTES : Typed & formatted by Holly Butman. These are amazing!
Recipe by: James Madill
Posted to MC-Recipe Digest V1 #775 by Holly Butman
<butma001@acpub.duke.edu> on Sep 08, 1997

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