| 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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